Short and Sweet

“How sweet are your words to my taste, sweeter than honey to my mouth!” -Psalm 119:103 

After re-living my Florida vacation online, I’m tired! And I imagine you, my dear readers, are ready for something short and sweet.

So here it is.

Hershey’s “Perfectly Chocolate” Chocolate Cupcakes

http://www.hersheys.com/recipes/recipes/detail.asp?id=184

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
  • chocolate frosting (recipe follows)
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). 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 “PERFECTLY CHOCOLATE” CHOCOLATE FROSTING. 10 to 12 servings.

VARIATIONS:
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

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.

“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. (I only soften mine so my icing stays fluffy and easier to decorate with.) 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.

This recipe is tried and true. My mother used it my entire childhood for all our family birthday cakes. The appliances I use for this recipe are my KitchenAid Mixer and my Wilton Desssert Decorator Pro. Hint: The cupcakes look prettiest when baked in brown or black baking cups.
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2 thoughts on “Short and Sweet

  1. Hi Diana!
    Love the new photo 🙂 And thanks for the recipe. You have so many yummy recipes I would love to get. Thank you all so much for coming to visit us. We miss you already! Can’t wait for a sailing trip!
    Love,
    Karen

  2. Hi Diana,

    Ever since you brought these spectacular cupcakes into the office, I’ve been dreaming about them. They were so good! Yummy! Perhaps you can open your own bakery some day. 🙂 It was great to see you and the girls. Take care.
    Krista

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