Quick chocolate cupcakes

18 Cupcakes

Ingredients

Quantity Ingredient
1½ cup All-purpose flour
¾ cup Sugar
¼ cup HERSHEY'S cocoa
1 teaspoon Baking soda
½ teaspoon Salt
1 cup Water
¼ cup Vegetable oil
1 tablespoon White vinegar
1 teaspoon Vanilla extract

Directions

Heat oven to 375'F. Line muffin cups (2½" in diameter) with paper bake cups. In medium bowl, stir together flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla; beat with a whisk just until batter is mooth and ingredients are well blended. Fill muffin cups ⅔ full with batter. Bake 16-18 minutes or until wooden pick inserted in center comes out clean. Remove from pan ti wire rack. Cool completely. Frost as desired. Makes 18 cupcakes.

NUTRITIONAL INFORMATION PER CUPCAKE: 100 calories; 1 gram protein; 17 grams carbohydrates; 3 grams fat; 0 milligrams cholesterol; 105 milligrams sodium; 5 miligrams calcium.

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