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 cupcakesSource:
Submitted by: Recipe Group Member
Date:
