Hershey's Chocolate Cupcakes with Icing
Ingredients:
For the cupcakes:
1 3/4 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 cup unsweetened cocoa powder (Hershey’s)
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water
For the icing:
1/2 cup unsalted butter (softened)
3 cups powdered sugar
1/3 cup milk (or as needed)
1 tsp vanilla extract
Pinch of salt
Instructions:
For the cupcakes:
1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
2. In a large bowl, mix together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add the eggs, milk, oil, and vanilla extract. Mix until smooth and combined.
4. Gradually add the boiling water, mixing until the batter is thin (this is normal).
5. Pour the batter evenly into the prepared muffin pan, filling each cup about 2/3 full.
6. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
For the icing:
1. In a medium-sized bowl, beat the softened butter with a hand mixer until smooth.
2. Gradually add the powdered sugar, milk, vanilla extract, and salt, continuing to mix until the frosting reaches your desired consistency.
3. If the icing is too thick, add a little more milk. If it’s too thin, add more powdered sugar.
4. Once the cupcakes are fully cooled, spread the icing generously on top of each cupcake.