This is super easy, and it has a nice chocolate flavor that isn't overwhelming.
Ingredients:
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
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 a muffin tip with liners.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Beat eggs, milk, oil and vanilla in a separate bowl on medium speed of mixer for 2 minutes. Add in sugar and flour mixture. Stir in boiling water (batter will be thin).
Fill cups 2/3 full with batter. (I actually poured the batter into a batter bowl and poured the batter into the muffin tin.) Bake 22 to 25 minutes. Cool completely. Frost. Makes about 30 cupcakes.
From the Hershey's Website and the blog, Annie's Eats
No comments:
Post a Comment