Isaacs' Home Recipes Main Dessert Recipes Quick 'N Easy Chocolate Cupcakes

Quick 'N Easy Chocolate Cupcakes

2 cups flour
1 1/2 cups sugar
2/3 cup Hershey’s cocoa
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2/3 cup shortening
2 eggs
2/3 cup milk
1/2 cup hot water
1 1/2 tsp vanilla

Frosting:
1/2 cup (1 stick) butter or margarine
1/2 cup Hershey’s cocoa
3 2/3 cup powdered sugar (1 pound)
1 1/2 tsp vanilla
Dash salt
1/3 cup water

Heat oven to 350 degrees.
Line muffin cups (2 1/2 inches in diameter) with paper baking cups.
Stir together flour, sugar, cocoa, baking powder, baking soda and salt in large bowl.
Add shortening, eggs, milk, water and vanilla; beat on low speed of electric mixture 1 minute.
Beat on medium speed an additional 3 minutes or until mixture is smooth.
Fill cups 1/2 full with batter.
Bake 15 to 20 minutes or until woodcenter of cupcake springs back when touched lightly in center.
Cool completely.
Do not cool cupcakes in pan; paper liners will come loose from cupcakes.
For frosting, melt butter in medium saucepan over low heat.
Add cocoa; stir until smooth and well blended.
Remove from heat.
Add powdered sugar, vanilla and salt alternately with water; beat with spoon or whisk until smooth and creamy.
Additional water may be added, 1/2 tsp at a time, if frosting becomes too thick.
(About 2 cups frosting)

* About 30 cupcakes

(Hershey's Cookbook)