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Red, White & Blue Chocolate Cupcakes
Fun for Kids Quick & Easy Beginner Summer
Red, White & Blue Chocolate Cupcakes
Skill Level: Beginner

Everybody's Rating:

Nutritional Information
Red, White & Blue Chocolate Cupcakes

Ingredients

  • 2 teaspoons vanilla extract
  • 1 cup water
  • VANILLA BUTTERCREAM FROSTING
  • Fresh blueberries and strawberries
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 1-3/4 cups all-purpose flour
  • 3/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
  • 2 cups sugar
Red, White & Blue Chocolate Cupcakes

Directions

  • 1. Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups.
  • 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 electric mixer 2 minutes. Stir in boiling water (batter will be thin). Fill muffin cups 2/3 full with batter.
  • 3. Bake 22 to 25 minutes or until wooden pick inserted in center comes out clean. Remove from pan to wire rack. Cool completely. Frost with VANILLA BUTTERCREAM FROSTING. Garnish with blueberries and strawberries. About 2-1/2 dozen cupcakes.
  • VANILLA BUTTERCREAM FROSTING: Beat 5 tablespoons softened butter or margarine until creamy in medium bowl. Gradually add 4 cups powdered sugar, 1/4 cup milk and 1 teaspoon vanilla extract, beating until of spreading consistency. About 2 cups frosting.

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Red, White & Blue Chocolate Cupcakes HERSHEY'S Kitchens Reviews

    cupcakes were very easy to make and they were very good
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