Chocolate cupcakes

Hershey's "Perfectly Chocolate" Chocolate Cake
2 c. sugar
1-3/4 c. all purpose flour
1-1/2 tsp. baking powder
1-1/2 tsp. baking soda
1 tsp. salt
2 eggs
1 c. milk
1/2 c. vegetable oil
2 tsp. vanilla extract
1 c boiling water

Heat oven to 350F. Grease and flour two 9-in round baking pans. Combine dry ingredients in large bowl. Add eggs, milk, oil, and vanilla; beat on med. speed 2 min. Stir in boiling water (batter will be thin). Pour into pans.

Bake 30-35 min. or until wooden pick inserted in center comes out clean. Cool 10 min; remove from pans to wire racks. Cool completely. 10-12 servings.

Cupcakes: Line 2-1/2-in. muffin cups with paper bake cups. Fill cups 2/3 full with batter. Bake at 350F for 22-25 minutes. Cool; frost. About 30 cupcakes.

"Perfectly Chocolate" chocolate frosting
1 stick (1/2 c.) butter or margarine
2/3 c. cocoa
3 c. powdered sugar
1/3 c. milk
1 tsp vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating on med. speed to spreading consistency. Add more milk if needed. Stir in vanilla. About 2 c.




And a couple photos of my "official taste tester":


(He gave it two thumbs up.)