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Hershey's Dark Chocolate Cupcakes


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Serves | Prep Time | Cook Time

Ingredients

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Dark Chocolate 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


Line muffin cups with paper baking cups. Heat oven to 350°F.


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 (batter will be thin). Fill cups 2/3 full with batter.


Bake 22 to 25 minutes for regular cupcakes, 13-18 minutes for mini-cupcakes. Cool completely on wire rack before frosting.


Makes 30 regular cupcakes OR 96 mini cupcakes


Pairs Well With


Notes

Blogged at howtoeatacupcake.blogspot.com

Recipe from Hersheys.com

MY NOTES: I used Hershey's Dark Chocolate cocoa powder. And as the recipe states, this IS a very thin batter. Don't freak out!

i love anything chocolate and hersheys to top it all off they make the best damn chocolate never mind that remark about healthy because alot of things that are good for us taste really nasty and things that aint so good for us taste great is'nt that how it usually works out

Since we read that dark chocolate is healthy I assume these are healthy cup cakes. lol

Thank you! Hartelijk bedankt for the recipe.
Axel & Kathie

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