Ħersheys Chocolate Cupcakes

By maredan

Ingredients

• 4 tablespoon(s) (1/2 stick) unsalted butter, melted and cooled
• 6 tablespoon(s) Hershey's Cocoa powder
• 1 cup(s) sugar
• 3/4 cup(s) all-purpose flour
• 2 tablespoon(s) all-purpose flour
• 3/4 teaspoon(s) baking powder
• 3/4 teaspoon(s) baking soda
• 1/2 teaspoon(s) salt
• 1/2 cup(s) milk, room temperature
• 1 large egg, lightly beaten, room temperature
• 1 teaspoon(s) pure vanilla extract
• 1/2 cup(s) boiling water

Details

Servings 12

Preparation

Step 1

Directions

Place rack in center of oven and heat to 350°F. Line cupcake tins with 12 paper liners; set aside.
In a large bowl, combine cocoa, sugar, flour, baking powder, baking soda, and salt. Add butter, milk, egg, and vanilla. Using a hand-held electric mixer on medium speed, beat for two minutes. Add boiling water and beat to combine (batter will be thin). Divide batter evenly between cupcake liners.
Bake until a cake tester inserted into the center comes out clean, about 25 minutes. Cool in pans for 10 minutes. Transfer to a wire rack to cool completely.