Zone in on the Cup

A cupcake recipe to feed 16 after running in a 3-person cup.

No-Guilt Chocolate Cupcakes (Serves 16)

1 1/2 cups flour
1 cup sugar
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup warm water
1 tsp vanilla extract
1/3 cup vegetable oil
1 tsp distilled white or apple cider vinegar

Preheat oven to 350 degrees. Sift together the dry ingredients and then add the wet ingredients until well blended. Pour 2/3 full into each of 16 cupcake tins. Bake for 15-20 minutes until toothpick comes out clean. Once cool, sift powdered sugar over top or frost with chocolate glaze (recipe below).

Chocolate Glaze

1/2 cup sugar
4 tbsp margarine
2 tbsp soy milk
2 tbsp unsweetened cocoa powder
2 tsp vanilla extract

In a small saucepan, bring sugar, margarine, milk, and cocoa to a boil. Stir frequently; then reduce heat to a simmer for 2 minutes, stirring constantly. It’ll look gloppy, but it’s just the bubbles! Remove from heat and stir for another 5 minutes.

Add vanilla, stir, and immediately pour onto cake. Glaze dries really quickly, so spread it immediately and add any sprinkles now. Let this cool for an hour, if you can wait that long!