Hershey's Chocolate Cupcakes

  • Yield: Makes 12

Ingredients

  • 4 tablespoons (1/2 stick) unsalted butter, melted and cooled
  • 6 tablespoons Hershey's Cocoa powder
  • 1 cup sugar
  • 3/4 cup plus 2 tablespoons all-purpose flour
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup milk, room temperature
  • 1 large egg, lightly beaten, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup boiling water

Directions

  1. Place rack in center of oven and heat to 350 degrees. Line cupcake tins with 12 paper liners; set aside.

  2. In a large bowl, combine cocoa, sugar, flour, baking powder, baking soda, and salt. Add butter, milk, egg, and vanilla. Using a hand-held electric mixer on medium speed, beat for two minutes. Add boiling water and beat to combine (batter will be thin). Divide batter evenly between cupcake liners.

  3. Bake until a cake tester inserted into the center comes out clean, about 25 minutes. Cool in pans for 10 minutes. Transfer to a wire rack to cool completely.

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