Random: more food photos taken from my Facebook page! I don't know why I didn't just upload these on Flickr. Maybe the quality wouldn't have compromised if I did.
Wow. That name sure is long. This is my favorite chocolate cupcake ever. Actually, this is the first chocolate cake recipe I tried when I started learning how to bake two years ago. I never felt the need to look for another. It's that good. And, and, and you can find the recipe on the back of a Hershey's cocoa can. How's that for convenient? Unless you don't use Hershey's cocoa powder. Then, never mind.
And just to again show everyone how good I am at keeping on top of things, I baked these in December of last year.
Hershey's "Perfectly Chocolate" Chocolate Cake with "Perfectly Chocolate" Chocolate Frosting
Makes 60-ish mini cupcakes
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup cocoa (I used dutch-processed)
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup milk
1/2 cup canola oil
2 teaspoons vanilla extract
1 cup boiling water
1. Heat oven to 350°F. Place cupcake liners on mini cupcake pans..
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans, filling cupcake pans 2/3 full.
3. Bake 8-10 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING.
"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING
1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.