Chocolate Cupcakes

This recipe takes me back to my school days, when my mom packed my lunches. I also made these for my kids’ lunches even though sometimes they used them as valuable trading food for fruit roll ups and snacks I deprived them of. The icing hardens enough so that you can wrap them with plastic wrap and it doesn’t stick to it. I like them because they don't fall apart like the chocolate cake mix cupcakes and the first ingredients is not sugar. . . well looking at it now, it's listed first on the recipe but . . . you know what I mean.

Ingredients:
1 cup sugar
2 eggs
2/3 c oil
1 c buttermilk
1 tsp vanilla
2 cups flour
1 tsp baking soda
1 tsp baking powder
3 heaping Tbsp cocoa
½ tsp salt

Mix sugar and eggs well, gradually beating in the oil, then the buttermilk and vanilla. Stir in dry ingredients. Fill paper-lined muffin tins 3/4 full. Makes 20 large or 24 medium sized cupcakes. Bake at 350F for 20 min.
Ice with Choc Icing:
Mix 2 cups icing sugar (approx) with 2 Tbsp soft margarine, 1 Tbsp cocoa and enough milk to make a spread-able consistency. Sprinkle with chocolate or colored sprinkles. Freeze in air tight container once the icing has dried.