Red, White and Blue Chocolate Cupcakes
-OR European Style Cocoa
Butter or margarine
1. Heat oven to 350 F. Line muffin cups (2-1/2 inches in diameter)
with paper bake cups. In large bowl, stir together sugar, flour,
cocoa, baking powder, baking soda and salt.
2. Add eggs, milk, oil and vanilla; beat on medium speed of electric
mixer 2 minutes. Stir in boiling water (batter will be thin). Fill
muffin cups 2/3 full with batter.
3. Bake 22 to 25 minutes or until wooden pick inserted in center
comes out clean. Remove from pan to wire rack. Cool completely.
4. Prepare VANILLA BUTTERCREAM FROSTING; frost cupcakes. Garnish with
blueberries and strawberries. About 2-1/2 dozen cupcakes.
VANILLA BUTTERCREAM FROSTING: In medium bowl, beat 5 tablespoons
softened butter or margarine until creamy. Gradually add 4 cups
powdered sugar, 1/4 cup milk and 1 teaspoon vanilla extract, beating
until of spreading consistency. About 2 cups frosting.
Hershey's is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.
Meal-Master format courtesy of Karen Mintzias