I know that when you hear what I’m about to tell you, you’ll think it’s totally un-American. Well, you’d be right. I make my kids go to school on Saturdays……….technically it’s Chinese school. Our Chinese school has an annual carnival and food fair with lots of homemade Chinese food and desserts.
If you know Chinese cuisine at all, you’ll know that we aren’t known for our desserts. Most Americans probably think the only Chinese dessert we eat are fortune cookies (which aren’t even Chinese). So at this food fair, there are hardly any Chinese desserts, or at least ones the kids will eat. So, I decided I would break from tradition this time and bring a very American dessert that I knew the kids would LOVE! I made these chocolate cupcakes and of course they were a hit.
This recipe is the same as my chocolate cake with fresh strawberry filling. One thing that really impressed me about these cupcakes is that the frosting held up very well outdoors. They held their shape and flavor beautifully for hours. And, of course the cupcake was as decadent and rich as I expected.
Chocolate Cupcake with Chocolate Frosting
from Hershey’s Kitchens
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY’S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Chocolate frosting (recipe follows)
Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
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 mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.
1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY’S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.