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Home > Recipes > Patriotic Cocoa Cupcakes

Patriotic Cocoa Cupcakes Recipe

Patriotic Cocoa Cupcakes
  • Beginner

  • Summer

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Cupcakes x Frostings x Beginner x HERSHEY’S Cocoa x Summer x
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Skill Level:
Beginner

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Nutrition Information

Serving Size: 1 cupcake (1/30 of recipe)
Servings per Recipe: 30

  Amount Per Serving %DV *
Calories 230 -
Calories from Fat 70 -
Total Fat 8g 12% DV
Saturated Fat 2.5g 13% DV
Trans Fat 0g -
Cholesterol 15mg 5% DV
Sodium 200mg 8% DV
Total Carbohydrates 36g 12% DV
Dietary Fiber 0g 0% DV
Sugars 27g -
Protein 3g -
Vitamin A - 0% DV
Vitamin C - 0% DV
Calcium - 2% DV
Iron - 6% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.

Ingredients

  • 2 cups sugar
  • 1-3/4 cups all-purpose flour
  • 3/4 cup HERSHEY'S Cocoa
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup buttermilk or sour milk*
  • 1 cup boiling water
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • VANILLA FROSTING (recipe follows)
  • Cake stars OR blue and red decorating icing (in tube)

Directions

1. Heat oven to 350°F. Grease and flour muffin cups (2-1/2 inches in diameter) or line with paper bake cups.

2. Combine dry ingredients in large bowl. Add eggs, buttermilk, water, oil and vanilla; beat on medium speed of mixer 2 minutes (batter will be thin). Fill cups 2/3 full with batter.

3. Bake 15 minutes or until wooden pick inserted in centers comes out clean. Remove cupcakes from pan. Cool completely. To make chocolate stars for garnish, if desired, cut several cupcakes into 1/2- inch slices; cut out star shapes from cake slices. Frost remaining cupcakes with VANILLA FROSTING. Garnish with chocolate stars or with red and blue decorating icing. About 30 cupcakes.

* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.

VANILLA FROSTING: Beat 1/4 cup (1/2 stick) softened butter, 1/4 cup shortening and 2 teaspoons vanilla extract in large bowl. Add 1 cup powdered sugar; beat until creamy. Add 3 cups powdered sugar alternately with 3 to 4 tablespoons milk, beating to spreading consistency. About 2-1/3 cups.

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  • 4 stars

    9/24/2010

    These cupcakes are so moist and certainly beats box mix recipes. Your friends and family will not forget these. I made chocolate frosting instead by only adding one teaspoon of vanilla and 3/4 cup of powdered cocoa and 2 more tablespoons of milk. Rich moist and YUMMY!

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