Chocolate Cupcakes

9 ingredients
5 steps

Ingredients

  • 6 Tbsp. light corn oil spread
  • 1 c. sugar
  • 1 1/4 c. all-purpose flour
  • 1/3 c. Hershey's cocoa
  • powdered sugar
  • 1 tsp. baking soda
  • dash of salt
  • 1 c. low-fat buttermilk
  • 1/2 tsp. vanilla extract

Directions

  1. 1
    Heat oven to 350°.
  2. 2
    Line muffin pans with paper baking cups (2 1/2-inches).
  3. 3
    In a medium saucepan, melt corn oil spread.
  4. 4
    Remove from heat.
  5. 5
    Stir in sugar.

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