Dark Chocolate Buttermilk Cupcakes

1 3/4 cups all-purpose flour1 1/2 cups sugar 3/4 cup Hershey Special Dark Cocoa Powder1 1/2 teaspoons baking soda 1/2 teaspoon salt1 1/2 cups lowfat buttermilk 1/2 cup vegetable oil2 large eggs 1 1/2 teaspoons vanilla extractHeat oven to 350 degrees. Line two 12-count cupcake pans with paper liners.In a large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. Add buttermilk, oil, eggs and vanilla. Beat mixture on low speed until batter is moistened; scrape bowl well. Increase speed to medium and beat 1 1/2 minutes until smooth; scrape bowl well. Mix additional 30 seconds if needed.Fill cupcake pans 2/3 full with batter and bake 18-20 minutes, just until tester inserted in center of cupcakes comes out clean.Cool cupcakes in pan 2 minutes. Carefully remove from pans and cool on rack 1 hour before topping with your favorite frosting.Serves 24.Baker's hint: To freeze cupcakes; wrap each cupcake individually in plastic wrap and store in plastic freezer container. Cupcakes keep 2 months frozen.Nutrition values per serving: 141 calories, 6 g fat (1g saturated), 22 g carbohydrates, 1 g fiber, 2 g protein, 18 mg cholesterol, 145 mg sodium.