Fudgey Chocolate Cupcakes

Ingredients

• 3/4 cup water
• 1/2 cup (1 stick) 60% vegetable oil spread, melted
• 2 egg whites, slightly beaten
• 1 teaspoon vanilla extract
• 2 1/4 cups HERSHEY’S Basic Cocoa Baking Mix (recipe below)
• 2 teaspoons powdered sugar
• 2 teaspoons HERSHEY’S Cocoa, optional

Instructions

1. Heat oven to 350°F (175°C). Line 16 muffin cups (about 2 1/2 inches in diameter) with foil or paper baking cups.
2. Stir together water, melted spread, egg whites, and vanilla in a large bowl. Prepare the Basic Cocoa Baking Mix; add 2 1/4 cups to the egg white mixture. Beat on low speed until blended. Fill muffin cups about 2/3 full.
3. Bake 20 to 25 minutes or until a wooden pick inserted in the centers comes out clean. Remove to wire racks and cool completely. Sift powdered sugar over cupcakes. If desired, partially cover each cupcake with a paper cutout, sift cocoa over the exposed powdered sugar, then carefully remove the cutout. Store covered at room temperature.

HERSHEY’S Basic Cocoa Baking Mix

• 4 1/2 cups all-purpose flour
• 2 3/4 cups sugar
• 1 1/4 cups HERSHEY’S Cocoa
• 1 tablespoon plus 1/2 teaspoon baking powder
• 1 3/4 teaspoons salt
• 1 1/4 teaspoons baking soda

1. Stir together all ingredients. Store in an airtight container in a cool, dry place for up to 1 month. Stir before using. Makes 8 cups of mix.