Makes approximately 30 cupcakes
Perfect when the clock strikes at Midnight, these dark chocolate cupcakes are a great way to ring in the New Year!
2 cups sugar
1 3/4 cups all purpose flour
3/4 HERSHEY’S SPECIAL DARK Cocoa
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
ESPECIALLY DARK CHOCOLATE FROSTING (recipe follows)
1.Heat oven to 350 degrees. Grease and flour two 9” round baking pans, or line 28 to 30 muffin cups (2-1/2 inches in diameter) with paper bake cups.
2.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, or fill cups about 2/3 full with batter.
3.Bake 30 to 35 minutes for round pans, or 22 to 25 minutes for cupcakes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with “ESPECIALLY DARK” CHOCOLATE FROSTING. Makes 12 servings or 30 cupcakes.
DARK CHOCOLATE FROSTING
Makes about 2 cups frosting
1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY’S SPECIAL DARK Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
1.Melt butter; stir in cocoa.
2.Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla.
Find this recipe and more holiday treats at hersheys.com