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Patriotic Cocoa Cupcakes

Patriotic Cocoa Cupcakes.Delicious homemade chocolate cupcakes topped with easy vanilla frosting and decorated with "cake stars" and/or with red and blue cake decorating icing.

Recipe Ingredients:

2 cups granulated sugar
1 3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 large eggs
1 cup buttermilk or sour milk*
1 cup boiling water
1/2 cup vegetable oil
1 teaspoon vanilla extract
VANILLA FROSTING (recipe follows)
Chocolate stars or blue and red decorating icing (in tube)

Cooking Directions:

  1. Preheat oven to 350°F (175°C). Grease and flour muffin cups (2 1/2 inches in diameter) or line with paper bake cups.
  2. Combine dry ingredients in large bowl. Add eggs, buttermilk, water, oil and vanilla; beat on medium speed of mixer 2 minutes (batter will be thin). Fill cups 2/3 full with batter.
  3. Bake 15 minutes or until wooden pick inserted in center comes out clean. Remove cupcakes from pan. Cool completely.
  4. To make chocolate stars for garnish, if desired, cut several cupcakes into 1/2- inch slices; cut out star shapes from cake slices. Frost remaining cupcakes. Garnish with chocolate cake stars and/or with red and blue decorating icing.

Makes about 30 cupcakes.

* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.

VANILLA FROSTING: Beat 1/4 cup softened butter, 1/4 cup vegetable shortening and 2 teaspoons vanilla extract. Add 1 cup powdered sugar; beat until creamy. Add 3 cups powdered sugar alternately with 3 to 4 tablespoons milk, beating to spreading consistency. Makes about 2 1/3 cups.

Recipe and photograph courtesy of the Hershey Kitchens, and reprinted with permission of The Hershey Company. © The Hershey Company.