On June 17th, I admitted to a friend that I was over cupcakes. I told her I was tired of them and that they were, frankly, getting on my nerves. Her response: "So what are you going to blog about?"
Not that... I didn't know.
But look at me now! Over a month's worth of blog posts. None of them with a cutesy cupcake gumming up the works! And... you know what? I have a cupcake for you today and it's a good one. And I enjoyed making them and I think all me and cupcakes needed was a little time apart.
Without further ado, I present Hershey's Perfectly Chocolate Cupcakes with Hershey's Perfectly Chocolate Frosting.
You can find the recipes for both the cake and frosting on the back of Hershey's Cocoa Powder containers, but since I'm just too good to you guys... and since I haven't shown you my cupcakes in a while... I'll post the full recipes at the end of this post.
Now, I must warn you that these cupcakes are not for those ambivalent about chocolate. These cupcakes are unabashedly chocolate through and through.
The cake is basic and very devil's food in flavor. Rich but not too rich to be enjoyed comfortably. I used this chocolate cake for the Course II finale cake and it was excellent paired with the Wilton buttercream icing that is lightly flavored with vanilla and almond.
The Perfectly Chocolate Frosting is the stuff that really puts the cupcake over the edge. With a whopping 2/3 cup of cocoa powder in about 2 cups of frosting, I should have seen this coming. The overall flavor here is clearly Hershey's chocolate. And that's a good thing, but be sure to have some milk handy when tackling these cupcakes.
Aaaah... I must admit. It feels good to be back.
Now the recipes:
Hershey's "Perfectly Chocolate" Chocolate Cake
2 c sugar
1-3/4 c AP flour
3/4 c Hershey's cocoa
1-1/2 tsp baking powder
1-1/2 tsp baking soda
1 tsp salt
1 c milk
1/2 c vegetable oil
2 tsp vanilla extract
1 c boiling water
1. Heat oven to 350F. Ready pans or cupcake tins.
2. Combine dry ingredients in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin). Pour into pans.
3. Bake 22-25 minutes.
Hershey's "Perfectly Chocolate" Chocolate Frosting
1 stick (1/2 c) butter or margarine
2/3 c Hershey's cocoa
3 c powdered sugar
1/3 c milk
1 tsp vanilla extract
1. Melt butter. Stir in cocoa.
2. Alternately add powdered sugar and milk, beating on medium speed to spreading consistency. Add more milk, if needed. Stir in vanilla. About 2 cups. [This is the yield... not the vanilla measurement. For a second there, I was looking at the cocoa tub with this face: (o_0)]