Homemade Chocolate Cupcakes – From Scratch

Over the years, I’ve been on the search for delicious, no-fail cake recipes to replace the boxed versions I used to habitually reach for.  Let’s face it, most pre-packaged desserts are teeming with ingredients not meant for human consumption.  But, on the other hand, they taste oh-so-good!   😉

I’ve made several cake and cupcake recipes from scratch now, and I’ve been disappointed with most.  They’re too dry…  Too crumbly…  Too different (and not in a good way) than the familiar taste of cake I was craving.  And so, my search has continued.

And then I tried this chocolate cake and frosting recipe from Hershey’s.

The mix is quick to put together and no-fail.  The cupcakes come out moist and rich with chocolate flavor.  And the frosting is fudgy and easy to work with.

Although I still have a ways to go before I can swear off boxed cake mixes, I can assure you that I won’t be buying one of the chocolate variety any longer.  These are just SO delicious!!!


 

Hershey’s Chocolate Cupcakes and Frosting

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

Directions

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2. 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).

3.  Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

 

PERFECTLY CHOCOLATE” CHOCOLATE FROSTING

1/2 cup (1 stick) butter or margarine

2/3 cup HERSHEY’S Cocoa

3 cups powdered sugar

1/3 cup milk

1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.

Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

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2 thoughts on “Homemade Chocolate Cupcakes – From Scratch

  1. Dear mouth, please stop watering now.

    My family makes a similar cake (we live near Hershey PA after all!) using dark chocolate. I’m sure you could follow the same recipe again but try dark chocolate cocoa powder. Makes the cake super rich, moist, and indulgent!

    Your icing… gah… could you pretend to be mad at me just so you can smash this cupcake into my face??

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