|
Double Chocolate Cocoa
Cupcakes
Makes about 2 dozen cupcakes.
Ingredients
-
2 - cups (12-ounces package) Hershey's Mini
Chips Semi-Sweet Chocolate Chips, divided
-
3/4 - cup shortening
-
1-1/4 - cups granulated sugar
-
2 - eggs
-
1 - teaspoon vanilla extract
-
1-1/2 - cups all-purpose flour
-
1/2 - cup Hershey's Cocoa
-
1 - teaspoon baking soda
-
1/2 - teaspoon salt
-
1 - cup milk
-
Powdered sugar
-
Chocolate Drizzle (optional, recipe
below)
Directions
Heat oven to 375�F. Line muffin cups
(2-1/2 inches in diameter) with paper bake cups. Reserve 1/4 cup small
chocolate chips for drizzle, if desired.
-
Beat shortening and granulated sugar
in large bowl until fluffy; beat in eggs and vanilla.
-
Stir together flour, cocoa, baking
soda and salt; add alternately with milk to shortening mixture,
beating well after each addition.
-
Fold in 1-3/4 cups small chocolate
chips.
-
Fill muffin cups 3/4 full with batter.
-
Bake 20 to 25 minutes or until cupcake
springs back when touched lightly in center.
-
Remove from pan to wire rack. Cool
completely.
-
Sift powdered sugar over top of
cupcakes.
-
Prepare Chocolate Drizzle, if desired.
Drizzle over tops of cupcakes.
Ingredients
Directions
-
Place 1/4 cup Hershey's Mini Chips
Semi-Sweet Chocolate Chips (reserved from cupcakes) and 1 teaspoon
shortening in small microwave-safe bowl.
-
Microwave at HIGH (100%) 30 seconds;
stir.
-
If necessary, microwave at HIGH an
additional 15 seconds at a time, stirring after each heating, just
until chips are melted and smooth when stirred.
Page 1 of 1
|
|
|
|
|