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Black & White Cupcakes

Ingredients:

  • 1 3/4 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup HERSHEY'S Cocoa
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 cup buttermilk or sour milk*
  • 2 large eggs
  • 1 cup boiling water
  • 1/2 cup vegetable oil
  • 1 tsp vanilla extract
  • Perfectly Chocolate Chocolate Frosting (recipe follows)

Perfectly Chocolate Chocolate Frosting Ingredients:

  • 1/2 cup (1 stick) butter or margarine
  • 2/3 cup HERSHEY'S Cocoa
  • 3 cups powdered sugar
  • 1/3 cup milk
  • 1 teaspoon vanilla extract

Preparation:

Heat oven to 350° F. Line muffin cups - 2 1/2-inches in diameter) with paper bake cups.

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

Bake 15 minutes or until wooden pick inserted in center comes out clean. Remove cupcakes from pan. Cool completely. Frost with Perfectly Chocolate Chocolate Frosting.

Frosting Preparation:

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

Servings: 2 dozen cupcakes
Source:
Submitted by: Recipe Group Member
Date:


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