Presenting tonight’s Yummy Experiment No. 14: Chocolate Cupcakes with Milk Chocolate Frosting.
For this experiment, I used the recipe for Hershey’s “Perfectly Chocolate” Chocolate Cake I found at the back of Hershey’s Cocoa 100% Cacao Natural Unsweetened. Instead of baking a cake, I baked cupcakes. For the milk chocolate buttercream frosting, many thanks to Kirsten of Comfortably Domestic for her recipe. I will not reprint it here out of respect for her copyright rights.
Anyway, you will need the following ingredients for the cupcakes:
- 2 cups sugar
- 1 3/4 cups all purpose flour
- 3/4 cup Hershey’s Cocoa
- 1 1/2 teaspoon baking powder
- 1 1/2 teaspoon baking soda
- 1 tablespoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoon vanilla extract
- 1 cup boiling water
Once I had all the ingredients ready, it was time to preheat the oven to 350°F and grease my cupcake pan. I mixed the sugar, flour, cocoa powder, baking powder, baking soda and salt in a bowl.
I added the eggs, milk, oil and vanilla then mixed the whole thing with my hand mixer on low speed.
Once mixed, I added boiling water and mixed everything. Then I placed the mix into the cupcake pan.
I used a toothpick to check for doneness. Look at those nice-looking cupcakes!
I transferred the cupcakes from the pan to the cooling racks. They cooled for 15 minutes.
Lastly, I frosted the cupcakes with Milk Chocolate Buttercream Frosting. Mmmm!
Update: My husband brought the cupcakes to work. His office mate sent me this message, “Two thumbs up on your latest experiment! Thank you for sharing with your husband’s co-workers!”