This chocolate cupcake recipe is easy to whip up in the kitchen and sure to please the crowd no matter how you celebrate birthdays, Easter gatherings and other fun get-togethers throughout the year. Bake moist chocolate cupcakes in the oven using HERSHEY’S cocoa or HERSHEY’S SPECIAL DARK cocoa if you prefer a more decadent cupcake flavor. Then, try creating homemade frosting to cover each cupcake. Finally, if you’d like an extra visual pop and culinary crunch, consider placing CADBURY MINI EGGS candies on top in different arrangements and color combinations. Life just got a lot sweeter with this simple chocolate cupcake recipe that will add more joy to your everyday snacking.
Heat oven to 350° F. Line muffin cups (2-1/2 inches in diameter) with paper or foil bake cups.
Stir together dry ingredients in large bowl. Add remaining ingredients except boiling water. Beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Fill muffin cups 1/2 full with batter.
Bake 22 to 25 minutes or until wooden pick inserted in center comes out clean. Cool completely. Frost with chocolate frosting and garnish with sprinkles, if desired.
This cupcake has a flat surface.
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.