Recipe: Quick Chocolate Cupcakes with One-Bowl Buttercream Frosting (Hershey's Cocoa label)

QUICK CHOCOLATE CUPCAKES

1 1/2 cups all purpose flour
3/4 cup sugar
1/4 cup Hershey's Unsweetened Cocoa Powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/4 cup vegetable oil
1 tablespoon white vinegar
1 teaspoon vanilla extract
One Bowl Buttercream Frosting (recipe follows)

Heat oven to 375 degrees F. Line muffin cups (2 1/2 inches in diameter) with paper bake cups.

In medium bowl, stir together flour, sugar, cocoa powder, baking soda and salt. Add water, oil, vinegar, and vanilla; beat with whisk or spoon just until batter is smooth and ingredients are well blended. Fill muffin cups 2/3 full with batter.

Bake 16 to 18 minutes or until wooden pick inserted in center comes out clean. Remove from pan to wire rack. Cool completely. Frost with One Bowl Buttercream Frosting

ONE BOWL BUTTERCREAM FROSTING
Makes about 2 cups frosting

6 tablespoons softened butter or margarine
2 2/3 cups powdered sugar
1/2 cup Hershey's Unsweetened Cocoa Powder or Hershey's European Style Cocoa Powder
4 to 6 tablespoons milk
1 teaspoon vanilla extract

In bowl, beat butter. Add powdered sugar and cocoa powder alternating with milk and vanilla extract, beating to spreading consistency.

Makes 18 cupcakes
From: Recipelink.com
Source: Hershey's Cocoa package label