Ingredients

  • "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING (recipe follows)
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1 cup boiling water
  • 3/4 cup HERSHEY'S Cocoa
  • 2 cups sugar
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/2 cup vegetable oil
  • VANILLA FROSTING (recipe follows)
  • 1 cup buttermilk or sour milk *
  • 2 eggs
  • 1-3/4 cups all-purpose flour

Directions

  • 1. Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with
  • paper bake cups.
  • 2. Combine dry ingredients in large bowl. Add buttermilk, eggs, water, oil and vanilla; beat on medium speed of mixer 2 minutes (batter will be thin). Fill cups 2/3 full with batter.
  • 3. Bake 15 minutes or until wooden pick inserted in center comes out clean. Remove cupcakes from pan. Cool completely. Frost with VANILLA FROSTING or "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 30 cupcakes.
  • *To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup,
  • VANILLA FROSTING: Beat 1/4 cup (1/2 stick) softened butter, 1/4 cup shortening and 2 teaspoons vanilla extract. Add 1 cup powdered sugar; beat until creamy. Add 3 cups powdered sugar alternately with 3 to 4 tablespoons milk, beating to spreading consistency. About 2-1/3 cups.
  • "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING: Melt 1 stick (1/2 cup) butter or margarine; stir in 2/3 cup HERSHEY'S Cocoa. Add 3 cups powdered sugar alternately with 1/3 cup milk and 1 teaspoon vanilla extract beating to spreading consistency. About 2 cups frosting.

Product name

HERSHEY'S Cocoa

SIMPLY DELICIOUS

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