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1/2 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
3 cups all-purpose flour
2 cups sugar
1. Heat oven to 350°F. Line 24 muffin cups (2-1/2 inches in diameter) with paper or foil bake cups.
2. Combine flour, sugar, cocoa, baking soda, salt, water, oil, vinegar and vanilla in large bowl; beat until thoroughly blended. Fill muffin cups 3/4 full with batter.
3. Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Spread with frosting; decorate with baking pieces. About 2 dozen cupcakes.
TIC-TAC-TOE CAKE: Line two 8-inch square baking pans with wax paper; grease and flour paper and sides of pans. Prepare batter as directed; pour into prepared pans. Bake at 350°F. for 30 to 35 minutes, or until wooden picks inserted in centers come out clean. Cool 10 minutes; remove from pans. Peel off paper; cool completely. Frost tops; decorate tops with TWIZZLER'S PULL-N-PEEL Candies (licorice) as tic-tac-toe grids.
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