Decadent Dark Chocolate Cupcakes with Homemade Vanilla Frosting
 
 
Ingredients
Dark Chocolate Cake:
  • 2 cups sugar
  • 1-3/4 cups all-purpose flour
  • ¾ cup HERSHEY’S SPECIAL DARK Cocoa
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
Vanilla Frosting:
  • 2 Sticks Softened, unsalted butter
  • 4 cups powdered sugar
  • 2 teaspoons vanilla (or more to taste)
  • 1-2 teaspoons water (optional)
Instructions
  1. Heat oven to 350°F. Line 2 cupcake tins with paper liners.
  2. Gently mix together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
  3. Add eggs, milk, oil and vanilla to dry mixture and beat on medium speed for about 2 minutes. Stir in boiling water. Your batter should be somewhat runny or pourable.
  4. Use a ¼ cup measuring cup or liquid measuring cup to scoop out dough. Fill each cupcake liner about halfway full.
  5. Bake 25 to 30 minutes or until wooden toothpick inserted into center comes out clean. Remove from pans to wire racks. Cool completely.
  6. Vanilla Frosting
  7. Place your butter in a bowl and mix for a minute to break up the sticks.
  8. Add powdered sugar a little at a time, completely incorporating into the butter.
  9. Add vanilla. Mix for 2-3 minutes. If you frosting is too thick, add 1-2 teaspoons of water to thin.
  10. Frost your cupcakes and ENJOY!
Recipe by Mom on the Make at http://momonthemake.com/decadent-dark-chocolate-cupcakes-with-homemade-vanilla-frosting/