Happier Than A Pig In Mud: Chocolate Cupcakes!

Thursday, February 3, 2011

Chocolate Cupcakes!

Hi everyone! I'm sharing an oldie but oh so goodie today, Hershey's Deep Dark Chocolate Cake and Hershey's One Bowl Buttercream Frosting. I cut these recipes out of a magazine in 1984 and I'm sure they've been around a lot longer than that. They were a big hit both at home and the office!

And oh yes, I played with my cupcake corer and that is marshmallow in the middle!

Hope you love it if you try it:@)

Deep, Dark Chocolate Cake

1 3/4 C unsifted AP flour

2 C sugar (I cut back a little)

3/4 C Cocoa powder

1 1/2 tsp baking soda

1 1/2 tsp baking powder

1 tsp salt

2 eggs

1 C milk

1/2 C vege oil

2 tsp vanilla

1 C boiling water

Combine dry ingredients in large mixer bowl. Add eggs, milk, oil and vanilla. Beat 2 minutes at medium speed. Stir in boiling water (batter will be thin). Pour into a greased and floured 13x9x2 pan. Bake at 350 degrees for 35-40 mins.

Notes:

This will make about 24 cupcakes and is easily halved. Cupcakes bake about 16 minutes.
This is a very thin batter, it's best to use a bowl with a spout for cupcakes.
If adding the marshmallows, let the cupcakes cool for about 5 minutes before using the corer. Initially 4 mini marshmallows will fit, after a couple minutes you can add another one.

One Bowl Buttercream Frosting

6 Tblsp butter, softened

Cocoa powder: 1/3 C for light, 1/2 C for medium, 3/4 C for dark (I used 1/3 cup)

2 2/3 C powdered sugar

1/3 C milk

1 tsp vanilla

Cream butter, add cocoa and sugar alternately with milk, beat to spreading consistency (might need to add a touch more milk for darker frostings). Mix in vanilla. Makes about 2 cups of frosting.

Notes: