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Fudgey Chocolate Cupcakes

Source of Recipe

Hershey’s Light & Luscious Desserts
Fudgey Chocolate Cupcakes

Serves: 16

3/4 c. water
1/2 c. (1 stick) light margarine, melted
2 egg whites, slightly beaten
1 tsp. vanilla
2-1/4 c. HERSHEY’S Basic Cocoa Baking Mix (see Make Your Own Chapter)
2 tsp. powdered sugar for dusting
2 tsp. Hershey’s cocoa, optional for dusting

Heat oven to 350º. Line 16 muffin cups with paper liners.

In a large mixing bowl stir together the first 4 ingredients. Add basic baking mix; beat on LOW speed until blended. Fill muffin cups 2/3 full with batter.

Bake 20-25 minutes or until a toothpick inserted near the center comes out clean. Remove from pans to wire racks to cool completely. Sift powdered sugar over cupcakes. Store, covered at room temperature

If desired, partially cover part of each cupcake with a paper cutout. Sift cocoa over exposed powdered sugar. Carefully lift off cut out.

One cupcake equals: 110 calories…2 gm protein…17 gm carbohydrate…4 gm fat…0 mg cholesterol…50 mg sodium