Red, White & Blue Chocolate Cupcakes
By Eat More Chocolate Team Cake & Cupcakes Fourth of July Baking
April 15, 2015
Simple cupcake for any fourth of July celebration! Red, White Blue Chocolate Cupcakes.
- Yields: 2-1/2 dozen cupcakes
Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups.
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 electric mixer 2 minutes.
Stir in boiling water (batter will be thin). Fill muffin cups 2/3 full with batter.
Bake 22 to 25 minutes or until wooden pick inserted in center comes out clean. Remove from pan to wire rack. Cool completely. Frost with VANILLA BUTTERCREAM FROSTING.
Garnish with blueberries and strawberries.
VANILLA BUTTERCREAM FROSTING:
Beat 5 tablespoons softened butter or margarine until creamy in medium bowl.
Gradually add 4 cups powdered sugar, 1/4 cup milk and 1 teaspoon vanilla extract, beating until of spreading consistency.
Source: Celebrate with Hershey's
3/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa