Cupcakes made from Hersheys Cocoa
Cupcakes...I've never had good luck with these, so I turned to an in-house authority, a can of Hershey's Cocoa from the pantry and used their recipe. I also decided to use some organic ingredients that we had on hand - milk, sugar, flour & vanilla. OK, here we go, that's 2 cups sugar, 1 3/4 cup flour, 3/4 cup Hershey's Cocoa, 1 1/2 tsp. baking powder, 1 1/2 tsp. baking soda, 1 tsp salt, 2 lg eggs, 1 cup milk, 1/2 cup vegetable oil, 2 tsp. vanilla extract, 1 cup boiling water.
chocolate chip scones are sure to please... Preheat your oven to 350 degrees and line your pan with paper bake cups. Add the dry ingredients to a bowl, then the wet stuff (except water), beat on medium speed for 2 minutes. Add boiling water and stir. (very thin batter) Add batter to muffin cups and bake at 350 degrees for 22-25 minutes. I also used a pan that made 8 twinkie-sized chocolate bars. I like to make different shapes of small cakes and let's face it, sometimes you just don't have those cupcake liners on hand.
I did a simple vanilla cream cheese frosting to finish, although chocolate frosting would be fine, too. Then I put the treats in a plastic container in the fridge. Wow! These are better when they're cool. As my friend Tony used to say...bangin' good! - By the way, this same recipe could make chocolate cake. Just adjust the bake time to 30-35 min. cupcakes with vanilla buttercream and rum
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