Saturday is for baking cupcakes

By Christy Amular - March 29, 2008

Here's a one bowl chocolate cake recipe that comes out perfect every time! Moist, chocolatey and velvety smooth, it never ever fails to delight.

Hershey's Perfectly Chocolate Chocolate Cupcake

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


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). Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with chocolate frosting.

CUPCAKES: 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.

Chocolate Frosting:

1 can condensed milk
1/2 stick butter
3/4 cup cocoa
Pinch of salt
1/4 tsp liqueur

Melt butter slowly in double broiler. Add cocoa powder and mix gently. Add condensed milk, salt and liqueur. Continue stirring until frosting coats back of spoon.

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  1. These look and sound very decadent!! Hope you are having a lovely weekend :O) Gx


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