Double Chocolate Cupcakes

Allow eggs and butter to stand at room temperature for 30 minutes. Line eighteen 2-1/2-inch muffin cups with paper bake cups; set aside. In a medium bowl, stir together flour, cocoa powder, baking powder and salt; set aside.

Preheat oven to 375 degrees F. In a large bowl, beat vegetable oil spread and butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 2 tablespoons at time, beating on medium speed until well mixed, scraping side of bowl constantly. Beat on medium speed for 2 minutes more. Gradually add eggs, beating well. Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Fill muffin cups 2/3 full with batter.

Bake 13 to 15 minutes or until tops spring back when lightly touched. Cool in cups on a wire rack 5 minutes. Remove from cups; cool completely on a wire rack.

In a medium bowl, beat vegetable oil spread, cocoa powder and vanilla with an electric mixer on medium speed for 30 seconds. Gradually beat in powdered sugar (see Tips) until very smooth. Add enough fat-free milk to reach desired spreading consistency (about 1 tablespoon total). Frost cooled cupcakes with Chocolate Frosting.