This recipe is the Hershey's chocolate cake recipe adapted to use for chocolate cupcakes. The ingredient amounts in the recipe are the same as for the cake, but this recipe gives the reduced baking time for cupcakes. I also included a half recipe below, which is what I just made today for my twin sons' 8th birthday tomorrow. We aren't having a party this year and I didn't want a ton of cupcakes so a half recipe was perfect, in addition to the half recipe of vanilla cupcakes I made. I filled mine 3/4 full and made 12 cupcakes instead of 18. I also used Ghirardelli Cocoa instead of Hershey's. Note that these cupcakes may come out flat on top or may even sink in, but this didn't happen with mine since I filled them more than halfway.
I paired these with this Not-So-Sweet Whipped Frosting recipe that I've been making for a few years. I also mixed in some Freeze Dried Raspberry Powder to the frosting for some of them, which was delicious (shout out to my niece Emma for the idea)!
Hershey’s "Perfectly Chocolate" Chocolate Cupcakes
This chocolate cupcake recipe is easy to whip up in the kitchen and sure to please the crowd no matter how you celebrate birthdays, Easter gatherings and other fun get-togethers throughout the year. Bake moist chocolate cupcakes in the oven using HERSHEY’S cocoa or HERSHEY’S SPECIAL DARK cocoa if you prefer a more decadent cupcake flavor. Then, try creating homemade frosting to cover each cupcake. Life just got a lot sweeter with this simple chocolate cupcake recipe that will add more joy to your everyday snacking.
1¾ cups unsifted all-purpose flour
2 cups sugar
¾ cup Hershey’s Cocoa
1½ teaspoons baking soda
1½ teaspoons baking powder
1 teaspoon salt
2 eggs
1 cup milk
½ cup vegetable oil
2 teaspoons vanilla
1 cup boiling water
Heat oven to 350° F. Line muffin cups (2-1/2 inches in diameter) with paper or foil bake cups.
Stir together dry ingredients in large bowl. Add remaining ingredients except boiling water. Beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Fill muffin cups ½ full with batter.
Bake 22 to 25 minutes or until wooden pick inserted in center comes out clean. Cool completely. Frost with chocolate frosting and garnish with sprinkles, if desired.
Makes 36 cupcakes.
Hershey’s "Perfectly Chocolate" Chocolate Cupcakes (Half Recipe)
This chocolate cupcake recipe is easy to whip up in the kitchen and sure to please the crowd no matter how you celebrate birthdays, Easter gatherings and other fun get-togethers throughout the year. Bake moist chocolate cupcakes in the oven using HERSHEY’S cocoa or HERSHEY’S SPECIAL DARK cocoa if you prefer a more decadent cupcake flavor. Then, try creating homemade frosting to cover each cupcake. Life just got a lot sweeter with this simple chocolate cupcake recipe that will add more joy to your everyday snacking.
¾ cup + 2 Tablespoons unsifted all-purpose flour
1 cup sugar
6 Tablespoons Hershey’s Cocoa
¾ teaspoon baking soda
¾ teaspoon baking powder
½ teaspoon salt
1 egg
½ cup milk
¼ cup vegetable oil
1 teaspoon vanilla
½ cup boiling water
Heat oven to 350° F. Line muffin cups (2-1/2 inches in diameter) with paper or foil bake cups.
Stir together dry ingredients in large bowl. Add remaining ingredients except boiling water. Beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Fill muffin cups ½ full with batter.
Bake 22 to 25 minutes or until wooden pick inserted in center comes out clean. Cool completely. Frost with chocolate frosting and garnish with sprinkles, if desired.
Makes 18 cupcakes.
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