Saturday, May 15, 2010

Sinful Chocolate Cupcakes, From Hershey's

This recipe is not my own, I must admit. It actually comes right off the back of a Hershey's Cocoa can! BUT don't let it fool you, Hershey's knows chocolate and these cupcakes are amazing. The recipe is for 'Perfectly Chocolate' Cake with 'Perfectly Chocolate' frosting - you are going to love it!

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

1. Heat oven to 350°F.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin).
3. Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Fill cups 2/3 full with batter. Bake 22 to 25 minutes and let cool completely. Makes about 30 cupcakes.


1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa, then alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. Makes about 2 cups frosting.
Now for the fun part - frosting the cupcakes! I made regular and mini cupcakes, and even frosted some with cream cheese icing. This tool, mentioned in an earlier post, makes frosting cupcakes easy, and they look great!

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