Recipes: Desserts

Hershey’s Chocolate Cupcakes w/ Chocolate Icing

Prep Time:

Serves

36 cupcakes

Ingredients

  • 2 cups sugar
  • 1 – 3/4 cups all-purpose flour
  • 3/4 cup Hershey’s Cocoa
  • 1 – 1/2 tsps baking powder
  • 1 – 1/2 tsps baking soda
  • 1 tsp salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 tsps vanilla extract
  • 1 cup boiling water

Decorating

  • a bag of Cadbury Easter eggs
  • a bag shredded coconut
  • a bag of regular sized marshmallows
  • any type of sprinkles

Equipment

  • Oven
  • Cupcake tin
  • Cupcake cup/liners
  • Mixing bowl

Created By

This recipe is brought to you by Nancy Salamanca

Directions

  1. Heat oven to 350° F. Line muffin cups (2-1/2 inches in diameter) with paper or foil bake cups.
  2. Stir together dry ingredients in a 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 1/2 full with batter.
  3. Bake for 22 to 25 minutes or until a wooden pick inserted in the center comes out clean. Cool completely.
  4. Frost & decorate

Tips

  • Preheat your oven prior to prep
  • Gather tools needed
  • Measure ingredients
  • Temper your eggs prior
  • Sift flour

Created By

This recipe is brought to you by Nancy Salamanca

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