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Simple and delicious chocolate cupcakes with buttercream frosting.
Photos of the process here.
2 cups white sugar
1 3/4 cups all-purpose flour
3/4 cup HERSHEY®’S Cocoa Powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350 F.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with “Perfectly Chocolate” Chocolate Frosting.
Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.
This frosting reminds me of the kind you get on bakery sheet cakes. It’s delicious, easy to pipe, and easy to spread.
1/2 cup butter
1/2 cup butter flavor Crisco
1/8 teaspoon salt
1 1/2 teaspoons vanilla extract
5 cups confectioners’ sugar
1/4 cup milk
In a large bowl, cream margarine and shortening until light and fluffy. Add salt, vanilla, confectioners’ sugar and milk. Beat well.
The first time I made this frosting, I used regular water based food coloring and the colors came out extremely muted. Since then, I’ve used gel color and the colors have looked great.
Recipe from Hershey.