Hershey's Dark Decandent Cupcakes

Happy Birthday Melanie

This is the one recipe that has gotten the most comments on my blog (Hershey's Dark Chocolate Cake Recipe) and is the most requested recipe from my family.  Well, today is a very special day and warrants a very special cake.  It is my best friend's Birthday.  Happy Birthday Melanie, and many, many more!  I hope you love the cupcakes.  You deserve only the best!!!!!

Recipe from Hersheys.com
Ingredients 8-10 Large (Texas size cupcakes)
2 cups sugar
1-3/4 cups all-purpose flour
3/4 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
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water ( I used hot, strong coffee)

Directions for cupcakes:
1 Heat oven to 350°F. Line cupcake tins with paper liners.

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 electric mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into cupcake tins.

3 Bake 25 minutes for large cupcakes and adjust time for smaller cupcakes 15 to 20 minutes (Do toothpick test). Cool 10 minutes; remove cupcakes from pans to wire racks. Cool completely.  Frost with Chocolate Butter Cream Frosting.  Decorate anyway you want.  I made chocolate swirls.  Enjoy!!!!!

CHOCOLATE BUTTERCREAM FROSTING
8 tablespoons butter or margarine, softened
3 cups powdered sugar
2/3 cup HERSHEY'S SPECIAL DARK Cocoa
1/3 cup milk
1 teaspoon vanilla extract

Beat room temperature soften butter in medium bowl until fluffy. Add powdered sugar and cocoa alternately with milk, beating to spreading consistency (additional milk or less may be needed). Stir in vanilla. About 2 cups frosting.