In The Kitchen

Chocolate Cupcakes

• 1/2 cup (1 stick) margarine (60% or more oil)
  
• 1 1/2 cups graham cracker crumbs
  
• 1 package (6 oz.) semisweet chocolate chips
• 1 cup butterscotch chips
  
• 1 cup mini marshmallows
  
• 1 can (14 oz.) low-fat sweetened condensed milk

Heat oven to 350 degrees F. Line muffin cups (2 1/2 inches) with paper baking cups. Melt low-fat margarine in large sauce pan over low heat. Remove from heat and stir in sugar. Stir together flour, cocoa, baking soda and salt; add alternatively with buttermilk and vanilla to mixture in saucepan. Stir with whisk until well-blended. Fill muffin cups 2/3 full with batter. Bake 18-20 minutes or until wooden pick inserted in center comes out clean. Remove from pan to wire rack. Cool completely. Sift powdered sugar over tops of cupcakes. Store covered at room temperature.

Makes 18 cupcakes.

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