Chocolate Cupcakes

Last week I was in a mood. I was sitting at my office thinking about laying on my couch in the sunshine with a cat on my lap, reading a book, eating one of these with (ideally) a glass of whole milk. Not much of that happened. I got to have one of these after work with a glass of skim milk. I'll take what I can get.

These are so sinfully chocolaty. If you need a chocolate fix whip up a batch of these. Previously I had always made this as a cake but it much easier to share cupcakes as opposed to cake. I brought two to my in-laws, two to my office mates, and one to my pal Kacey. I later found out that my MIL didn't get her designated cupcake so she got a special delivery. The MIL and the DIL. We take care of each other. :)

Don't mind the Halloween cupcake liners. I don't discriminate.


Hershey's Perfectly Chocolate Cake
Source: Hershey's (of course)
Yield: 30 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

Heat oven to 350°F. Line cupcake tin with papers. 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. Pour batter into pans. Bake 22 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

Hershey's Chocolate Frosting
Yield: 2 cups

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

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.