Dark Chocolate Raspberry Vanilla Cupcakes
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Cook time: 
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Serves: 28
 
Ingredients
  • ¾ cup HERSHEY'S SPECIAL DARK Cocoa
  • 2 eggs
  • 1 teaspoon salt
  • 1 cup milk
  • 2 teaspoons vanilla extract
  • 1 cup water boiling
  • 1-3/4 cups all-purpose flour
  • 2 cups sugar
  • ½ cup vegetable oil
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
Instructions
  1. Heat oven to 350°F. Line 28 to 30 muffin cups (2-1/2 inches in diameter) with bake cups.
  2. 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 or fill cups about ⅔ full with batter.
  3. Bake 22 to 25 minutes for cupcakes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
Recipe by I'm At Home Baking! at http://imathomebaking.com/dark-chocolate-raspberry-vanilla-cupcakes/