Makes 12 cupcakes
Make birthdays, holidays, and everyday occasions sweeter with this double chocolate cupcake recipe.
1 1/2 cups all-purpose flour
3/4 cup sugar
1/4 cup HERSHEY’S Cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/4 cup vegetable oil
1 tablespoon white vinegar
1 teaspoon vanilla extract
1.Heat oven to 350 degrees. Line 12 muffin cups (2 1/2 inches in diameter) with paper bake cups.
2.Stir together flour, sugar, cocoa, baking soda and salt in large bowl. Add water, oil, vinegar, and vanilla; beat with whisk or spoon until batter is smooth.
3.Bake 16 to 18 minutes or until wooden pick inserted in center of cupcakes comes out clean. Remove from pan to wire rack. Cool completely. Frost cupcakes with Chocolate Frosting.
Find this recipe and more holiday treats at hersheyland.com