Double Chocolate Cupcakes

Name: Double Chocolate Cupcakes
Ingredients: 1-1/2 cupsall-purpose flour; 3/4 cupsugar; 1 teaspoonbaking soda; 1/2 teaspoonsalt; 1 cupwater; 2 tablespoonsvegetable oil; 1 tablespoonwhite vinegar; 1 teaspoonvanilla extract; 3 sectionsHERSHEY'S Unsweetened Chocolate Baking Bar (1/2 oz. each) , melted; CHOCOLATE FROSTING (recipe follows)

Make birthdays, holidays and everyday occasions sweeter with this double chocolate cupcake recipe. Makes 12 frosted cupcakes.

SKILL LEVEL

Beginner

PREP

15 min

BAKE

16 min

Ingredients

Amount Per Serving

% DV *

Calories

200

Calories from Fat

Total Fat

7 g

11% DV

Saturated Fat

3 g

18% DV

Trans Fat

0 g

Cholesterol

10 mg

3% DV

Sodium

230 mg

10% DV

Total Carbohydrates

35 g

12% DV

Dietary Fiber

1.0 g

4% DV

Sugars

21 g

Protein

2 g

Vitamin A

2% DV

Vitamin C

0% DV

Calcium

0 mg

0% DV

Iron

8% DV

Amount Per Serving

% DV *

Calories

200

Calories from Fat

Total Fat

7 g

11% DV

Saturated Fat

3 g

18% DV

Trans Fat

0 g

Cholesterol

10 mg

3% DV

Sodium

230 mg

10% DV

Total Carbohydrates

35 g

12% DV

Dietary Fiber

1.0 g

4% DV

Sugars

21 g

Protein

2 g

Vitamin A

2% DV

Vitamin C

0% DV

Calcium

0 mg

0% DV

Iron

8% DV

1-1/2 cups

all-purpose flour

3/4 cup

sugar

1 teaspoon

baking soda

1/2 teaspoon

salt

1 cup

water

2 tablespoons

vegetable oil

1 tablespoon

white vinegar

1 teaspoon

vanilla extract

3 sections

HERSHEY'S Unsweetened Chocolate Baking Bar (1/2 oz. each) , melted

CHOCOLATE FROSTING (recipe follows)

Directions

1. Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups.

2. Stir together flour, sugar, baking soda and salt in large bowl. Add water, oil, vinegar and vanilla; beat with whisk or spoon until batter is smooth. Blend in melted chocolate. Fill muffin cups 2/3 full with batter.

3. Bake 16 to 18 minutes or until wooden pick inserted in center of cupcakes comes out clean. Remove from pan to wire rack. Cool completely. Frost cupcakes with CHOCOLATE FROSTING. 12 cupcakes.

CHOCOLATE FROSTING

3 tablespoons butter or margarine, softened

1 cup powdered sugar

1/4 cup HERSHEY'S Cocoa

2 to 3 tablespoons milk

1/2 teaspoon vanilla extract

Beat butter in small bowl. Add powdered sugar and cocoa alternately with milk, beating to spreading consistency. Stir in vanilla. About 1 cup frosting.

Double Chocolate Cupcakes

Ingredients

Directions

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