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Hershey's Chocolate Cupcakes

  • 12servings

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Source: www.marthastewart.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, D
MineralsNatrium, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 tablespoons (1/2 stick) unsalted butter, melted and cooled

  2. 6 tablespoons Hershey's Cocoa powder

  3. 1 cup sugar

  4. 3/4 cup plus 2 tablespoons all-purpose flour

  5. 3/4 teaspoon baking powder

  6. 3/4 teaspoon baking soda

  7. 1/2 teaspoon salt

  8. 1/2 cup milk, room temperature

  9. 1 large egg, lightly beaten, room temperature

  10. 1 teaspoon pure vanilla extract

  11. 1/2 cup boiling water

Instructions Jump to Ingredients ↑

  1. Place rack in center of oven and heat to 350 degrees. Line cupcake tins with 12 paper liners; set aside.

  2. In a large bowl, combine cocoa, sugar, flour, baking powder, baking soda, and salt. Add butter, milk, egg, and vanilla. Using a hand-held electric mixer on medium speed, beat for two minutes. Add boiling water and beat to combine (batter will be thin). Divide batter evenly between cupcake liners.

  3. Bake until a cake tester inserted into the center comes out clean, about 25 minutes. Cool in pans for 10 minutes. Transfer to a wire rack to cool completely.

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