Hershey's chocolate cupcakes

You'll ooh and aah when you sink your teeth into these delicate, chocolate cuppies.  A dollop or swirl of marshmellowy seven minute frosting really "takes the cake" on this one.   This is not your typical creamed butter and sugar batter.  It's a two step, mix it up and you're done batter and Oh- so- easy.

Mix the dry ingredients in a large bowl

Add the wet ingredients  ( are you following me here?)

Beat it!

( you know you have that song in your head now)

Add water and stir 

10 points for doing this blindfolded!!

It's runny honey.  You didn't mess it up, it's supposed to be. 

 I wouldn't lie to you.

Since this batter is super runny it's easiest to pour into a liquid measuring cup and pour into cupcake liners. 

BTW...Did I ever tell you where to buy THE BEST liners ever??? 

Check out Bella cupcake courture

Now back to me...ahem,  I mean the cupcakes

bake 'em up at 350

 for about 24 minutes for the cupcakes

 30 minutes for the 6 inch round cakes

 

"Ho hum!"

 Beautifully baked but still so plain

That's more like it!

Happy Baking,

Buttercream 

Hershey's Chocolate cupcakes

2 cups sugar

1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water



Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.


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.


3. 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.
VARIATIONS:


ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.


THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.


BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.


CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.