This International dessert features Light corn oil spread, Sugar, All-purpose flour, Hershey’s cocoa. It delivers sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Chocolate Cupcakes
Description
This International dessert features Light corn oil spread, Sugar, All-purpose flour, Hershey's cocoa. It delivers sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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ds Salt 1 ts Baking soda 1 c Nonfat buttermilk 1/2 ts Vanilla Powdered sugar
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Heat oven to 350'. Line muffin pans with paper bake cups (2 1/2 inch in diameter) In medium saucepan melt corn oil spread. Remove from heat; stir in sugar. Combine flour, cocoa, salt and baking soda; add alternately with buttermilk and vanilla to mixture in saucepan. Beat with whisk until well blended. Spoon into bake cups. Bake 18-20 minutes or until wooden pick inserted in center comes out clean. Remove from pans to wire rack; cool completly. Sift powdered sugar over top
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 166.6kcal
- % Daily Value *
- Total Fat 5.8g9%
- Saturated Fat 1.0g5%
- Cholesterol 0.0mg0%
- Sodium 1.4mg1%
- Total Carbohydrate 28.6g10%
- Dietary Fiber 1.9g8%
- Sugars 13.5g
- Protein 2.6g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
allpurpose, baking, blending, chocolate, cocoa, corn, cupcakes, dessert, flour, hersheys, international, light, low-cal, oil, spread, sugar, title, vegan
