Chocolate Cupcakes - cooking recipe

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

Preparation

Heat oven to 350\u00b0.
Line muffin pans with paper baking cups (2 1/2-inches).
In a medium saucepan, melt corn oil spread.
Remove from heat.
Stir in sugar.