Title: Quick chocolate cupcakes
 Categories: Cakes, Chocolate, Low-fat
      Yield: 18 Cupcakes
 
  1 1/2 c  All-purpose flour
    3/4 c  Sugar
    1/4 c  HERSHEY'S cocoa
      1 ts Baking soda
    1/2 ts Salt
      1 c  Water
    1/4 c  Vegetable oil
      1 tb White vinegar
      1 ts Vanilla extract
 
  Heat oven to 375'F. Line muffin cups (2 1/2" 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 2/3 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.