Double Chocolate Cupcakes

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

Ingredients

	Amount Per Serving	% DV *
Calories	200
Calories from Fat	60
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

	Amount Per Serving	% DV *
Calories	200
Calories from Fat	60
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.