Hershey’s Perfectly Chocolate Cupcakes
By the time you’re reading this post, I’ll be in the middle of my fourth move in five years! Yes, I got an awesome new job in June; and I’ll be finishing my transition in the first week of September. It is an awesome opportunity because I get to continue doing what I love, with the same company, in a new location (bigger city with real malls!). The only draw back is that well, I have to move my family! Now, the other bonus was, I had a new boss who is a very super cool person. She is someone that I would categorize as the super duper ideal person to work for. She’s there for guidance, support, and back-up; but she lets you make your own mistakes, grow from it- and just move on. And she’s just plain nice. Sounds good to be true? Of course. Because that lasted for about three weeks or so. Sniff. Sniff. Then what? Well, she moved on to another job. I wanted to make something special for her last day, and I knew that she loves chocolate. So I was in the kitchen with my sous-chef making a batch of this very popular (and well-loved I must add) chocolate cupcakes. This Beatty’s Chocolate Cake was my go-to chocolate cake. I had converted my friends (and even myself) to love chocolate cake. And the sour-cream frosting was just to die for. But my heart (and tummy) is always open for new recipe. And this recipe didn’t let me down. I have a hard time deciding which recipe that I like better now.
The batter was very thin that I had to scoop it out using a soup ladle :) But no worries. They will bake beautifully into these beautiful cupcakes with soft crumbles and rich chocolaty flavor. I was also surprised that I only ended up about 24 cupcakes instead of 30 cupcakes like what the recipe says since it’s normally the other way around with most recipes. Now let’s talk about the frosting: velvety, smooth, sinful… a perfect chocolate frosting. If you haven’t tried them, you must. Simply must. I will be whipping up another batch of this cupcake as soon as I can get access to a kitchen again (and all of my stuff!).
Adapted from Hershey’s
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup cocoa
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
1/2 cup (1 stick) butter or margarine
2/3 cup cocoa powder
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups.
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). Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost.
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.
Yield: 24 cupcakes
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