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Double Chocolate Cupcakes Recipe

Double Chocolate Cupcakes
Beginner Summer

Prep Time: 15 Minutes

Skill Level: Beginner

Recipe Rating

Ingredients

  • 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 (1/2 oz. each) HERSHEY'S Unsweetened Chocolate Baking Bar
  • CHOCOLATE FROSTING

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.

Ratings & Reviews

    There is no egg in this recipie Will it taste good without an egg Please answer