Ingredients Jump to Instructions ↓

  1. 2/3 cup all-purpose flour

  2. 1/2 cup granulated sugar

  3. 3 tablespoons HERSHEY'S Cocoa

  4. 1/2 teaspoon baking powder

  5. 1/4 teaspoon baking soda

  6. 1/4 teaspoon salt

  7. 1/2 cup water

  8. 3 tablespoons vegetable oil

  9. 1 teaspoon vanilla extract Chocolate Glaze (recipe follows) White Drizzle (recipe follows)

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°F (175°C). Lightly grease small muffin cups (1 3/4-inches in diameter). Stir together flour, sugar, cocoa, baking powder, baking soda and salt. Add water, oil and vanilla; stir or whisk until batter is smooth and well blended. (Batter will be thin.) Spoon batter into prepared cups, filling each 2/3 full. Bake 12 to 14 minutes or until top springs back when touched lightly in center. Cool in pan on wire rack 3 minutes. Remove from pan to wire rack. Cool completely. Prepare Chocolate Glaze; dip rounded portion of cakes into glaze or spread glaze on tops. Place on wax-paper-covered tray; refrigerate 10 minutes to set glaze. Prepare White Drizzle; drizzle onto mini-cakes.


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