 Double Chocolate Cocoa Cupcakes
Makes about 2 dozen cupcakes
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Image © Publications International, Ltd.
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Clockwise from top left: Double Chocolate Cocoa Cupcakes, Chocolate Mint Pound Cake, Cocoa Marble Gingerbread
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Ingredients
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2
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cups (12-ounce package) HERSHEY'®S Mini Chips Semi-Sweet Chocolate, divided
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3/4
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cup shortening
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1-1/4
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cups granulated sugar
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2
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eggs
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1
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teaspoon vanilla extract
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1-1/2
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cups all-purpose flour
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1/2
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cup HERSHEY'®S Cocoa
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1
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teaspoon baking soda
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1/2
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teaspoon salt
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1
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cup milk
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Powdered sugar
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Chocolate Drizzle (recipe follows, optional)
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1. Heat oven to 375°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Reserve 1/4 cup small chocolate chips for drizzle, if desired.
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2. Beat shortening and granulated sugar in large bowl until fluffy. Add eggs and vanilla; beat well. Stir together flour, cocoa, baking soda and salt; add alternately with milk to shortening mixture, beating well after each addition. Stir in small chocolate chips. Fill prepared muffin cups about 3/4 full with batter.
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3. Bake 20 to 25 minutes or until cupcake springs back when touched lightly in center. Remove from pans to wire racks. Cool completely. Sift powdered sugar over tops of cupcakes.
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4. Prepare Chocolate Drizzle, if desired. Drizzle over tops of cupcakes.
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© The Hershey Company
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Printed
from fbnr.com
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