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Double Chocolate Cocoa Cupcakes
Fun for Kids Beginner
Double Chocolate Cocoa Cupcakes
Skill Level: Beginner

Everybody's Rating:

Nutritional Information
Double Chocolate Cocoa Cupcakes

Ingredients

  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 Tablespoon Powdered sugar
  • CHOCOLATE DRIZZLE
  • 1-1/2 cups all-purpose flour
  • 1/2 cup HERSHEY'S Cocoa
  • 1 teaspoon baking soda
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup shortening
  • 1-1/4 cups granulated sugar
  • 2 cups HERSHEY'S Mini Chips Semi-Sweet Chocolate
Double Chocolate Cocoa Cupcakes

Directions

  • 1. Heat oven to 375°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Reserve 1/4 cup small chocolate chips for drizzle, if desired.
  • 2. Beat shortening and granulated sugar in large bowl until fluffy; beat in eggs and vanilla. Stir together flour, cocoa, baking soda and salt; add alternately with milk to shortening mixture, beating well after each addition. Fold in 1-3/4 cups small chocolate chips. Fill muffin cups 3/4 full with batter.
  • 3. Bake 20 to 25 minutes or until cupcake springs back when touched lightly in center. Remove from pan to wire rack. Cool completely. Sift powdered sugar over top of cupcakes. Prepare CHOCOLATE DRIZZLE, if desired. Drizzle over tops of cupcakes. About 2 dozen cupcakes.
  • CHOCOLATE DRIZZLE: Place 1/4 cup HERSHEY'S Mini Chips Semi-Sweet Chocolate (reserved from cupcakes) and 1 teaspoon shortening in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, just until chips are melted and smooth when stirred.

Facebook Comments

Double Chocolate Cocoa Cupcakes HERSHEY'S Kitchens Reviews

    really easy to make and super fun also really tasty love them hope to make them again one day
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