Ingredients

  • 1/2 teaspoon salt
  • 1/3 cup HERSHEY'S Cocoa
  • 3/4 teaspoon baking powder
  • 1 egg
  • 1/2 cup milk
  • 3/4 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1/2 cup boiling water
  • LICKETY-SPLIT COCOA FROSTING (recipe follows)
  • Wooden skewers
  • 36 Marshmallows
  • 24 Strawberries
  • Blue sprinkles or sugar nonpareils and/or decorating frosting (garnish)
  • 1/4 cup vegetable oil
  • 1 cup sugar
  • 1 cup all-purpose flour

Directions

  • 1. Heat oven to 350°F. Spray small muffin cups (1-3/4 inches in diameter) with nonstick cooking spray.
  • 2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in medium bowl. Add egg, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Fill muffin cups about 2/3 full with batter.
  • 3. Bake 10 minutes or until wooden pick inserted in center comes out clean. Cool slightly; remove from pans to wire racks. Cool completely.
  • 4. Frost with LICKETY-SPLIT COCOA FROSTING. Garnish with blue sprinkles and/or white frosting piped onto cupcake in star pattern. Alternate cupcakes, marshmallows and strawberries on wooden skewers. About 4 dozen cupcakes.*
  • * Number of kabobs will be determined by length of skewer used and number of cupcakes, marshmallows and strawberries placed on each skewer.
  • LICKETY-SPLIT COCOA FROSTING
  • 3 tablespoons butter or margarine, softened
  • 1-1/4 cups powdered sugar
  • 1/4 cup HERSHEY'S Cocoa
  • 2 to 3 tablespoons milk
  • 1/2 teaspoon vanilla extract
  • Beat butter in small bowl until creamy. Add remaining ingredients; beat until smooth and of desired consistency. About 1 cup frosting.

Product name

HERSHEY'S Cocoa

SIMPLY DELICIOUS

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