This recipe is located on the back of Hershey's Cocoa
Ingredients
For the cupcakes
- 2 cups of sugar
- 1 3/4 cup of all purpose flour
- 3/4 cup of Hershey's Cocoa
- 1 1/2 teaspoons of baking powder
- 1 1/2 teaspoons of baking soda
- 1 teaspoon of salt
- 2 eggs
- 1 cup of milk
- 1/2 cup of vegetable oil
- 2 teaspoons of vanilla extract
- 1 cup of boiling water
For the frosting
- 1 stick (1/2 cup) of butter
- 2/3 cup of Hershey's Cocoa
- 2 cups of powdered sugar
- 1/3 cup of milk
- 1 teaspoon of vanilla extract
Directions
For the cupcakes
- Preheat the oven to 350 degrees.
- Grease and flour the muffin pan or use liners.
- Combine the dry ingredients in a large bowl.
- Next add the eggs, milk, oil, and vanilla.
- Beat on medium speed for two minutes.
- Then stir in the boiling water. The batter will be thin.
- Pour the batter into the muffin pan.
- Bake 30-35 minutes or until a toothpick inserted comes out clean.
- Allow the cupcakes to cool for ten minutes.
- Remove to a wire rack. Cool completely before frosting.
For the frosting
- Melt the butter.
- Stir in the cocoa into the butter.
- Add the powdered sugar and milk alternating each.
- Beat on medium speed.
- Stir in vanilla.
- Frost cupcakes
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