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Double Chocolate Cocoa Cupcakes

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    Source: cooksrecipes.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 2 cups (12-ounce package) HERSHEY'S MINI CHIPS Semi-Sweet Chocolate Chips - divided use 3/4 cup vegetable shortening 1 1/4 cups granulated sugar 2 large eggs 1 teaspoon vanilla extract 1 1/2 cups all-purpose flour 1/2 cup HERSHEY'S Cocoa 1 teaspoon baking soda 1/2 teaspoon salt 1 cup milk Powdered sugar (garnish) Chocolate Drizzle (optional, recipe follows)

    Instructions Jump to Ingredients ↑

    1. Heat oven to 375°F (190°C). Line muffin cups (2 1/2-inches in diameter) with paper bake cups. Reserve 1/4 cup small chocolate chips for drizzle, if desired. Beat shortening and granulated sugar in large bowl until fluffy; beat in eggs and vanilla. Stir together flour, cocoa, baking soda and salt; add alternately with milk to shortening mixture, beating well after each addition. Fold in 1 3/4 cups small chocolate chips. Fill muffin cups 3/4 full with batter. Bake 20 to 25 minutes or until cupcake springs back when touched lightly in center. Remove from pan to wire rack. Cool completely. Sift powdered sugar over top of cupcakes. Prepare Chocolate Drizzle, if desired. Drizzle over tops of cupcakes.

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