This recipe is a favorite at our home when it comes to chocolate cupcakes or cakes. The recipe is a very simple one and all the steps can be done in a single bowl and hence cleanup easier, which is my favorite part. The recipe is from the all time favorite brand Hershey's. It comes on the back of their cocoa powder tin. 
Hershey's is my favorite brand when it comes to cocoa or chocolate chips. I prefer this to other brands for the intensity of color, flavor and the aroma it adds into my baked goods as well as desserts.
I always tends to make these into cupcakes as they are my kids favorite and easier for me to do. I am sorry for the bad clicks, but will update it with more better pictures soon, InshaALLAH.

Sorry for the lousy pictures!

Sugar- 2 C
All purpose flour- 1 3/4 C
Hershey's cocoa powder- 3/4 C
Salt- 1 tsp
Baking soda- 1 1/2 tsp

Baking powder- 1 1/2 tsp
Eggs- 2
Milk- 1 C
Boiling water- 1 C
Vegetable oil-1/2 C
Vanilla extract- 2 tsp

  •  Preheat oven to 350°F. 
  • Line the cupcake pans. This will give you about 30 medium size cupcakes.
  • Mix the dry ingredients: sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared muffin cups.
  • Bake 20 to 25 minutes or until wooden tooth pick inserted in center comes out clean. Cool 10 minutes; remove the cupcakes to wire racks. Cool completely. 
  • Grease and flour or line two 8 or  9 inch round baking pans.
  • Divide and pour the batter equally into the two pans.
  • Bake for 30-40 mins or until a toothpick inserted comes out clean.
  • Cool in pan for a few minutes and later cool on the wireracks.
  • Cool completely.
  • Fill the layers and frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING."


Microbiologist and Professional Cook.

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