Ingredients Jump to Instructions ↓

  1. 1 cup granulated sugar

  2. 1 cup all-purpose flour

  3. 1/3 cup HERSHEY'S Cocoa

  4. 3/4 teaspoon baking powder

  5. 3/4 teaspoon baking soda

  6. 1/2 teaspoon salt

  7. 1 large egg

  8. 1/2 cup milk

  9. 1/4 cup vegetable oil

  10. 1 teaspoon vanilla extract

  11. 1/2 cup boiling water Lickety-Split Cocoa Frosting (recipe follows) Blue sprinkles or sugar nonpareils and/or decorating frosting Wooden skewers Marshmallows Strawberries Lickety-Split Cocoa Frosting :

  12. 3 tablespoons butter or margarine, softened

  13. 1/4 cup HERSHEY'S Cocoa

  14. 1 1/4 cups powdered sugar

  15. 2 to 3 tablespoons milk

  16. 1/2 teaspoon vanilla extract

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°F (175°C). Spray small muffin cups (1 3/4-inches in diameter) with vegetable cooking spray. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in medium bowl. Add egg, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Fill muffin cups about 2/3 full with batter. Bake 10 minutes or until wooden pick inserted in center comes out clean. Cool slightly; remove from pans to wire racks. Cool completely. Frost with Lickety-Split Cocoa Frosting. Garnish with blue sprinkles and/or white frosting piped onto cupcake in star pattern. Alternate cupcakes, marshmallows and strawberries on wooden skewers. Beat butter in small bowl until creamy. Add remaining ingredients; beat until smooth and of desired consistency.


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