Easy Bake Shoppe Cupcakes
About 2 dozen cupcakes

Ingredients

• 3 - cups all-purpose flour

• 2 - cups sugar

• 1/2 - cup Hershey's Cocoa or Hershey's Special Dark Cocoa

• 2 - teaspoons baking soda

• 1 - teaspoon salt

• 2 - cups water

• 3/4 - cup vegetable oil

• 2 - Tablespoons white vinegar

• 2 - teaspoons vanilla extract

• 1 - can vanilla ready-to-spread frosting

• Any bag of Hershey's Baking Pieces (optional)

Directions

Preheat oven to 350°F. Line 24 muffin cups (2-1/2 inches in diameter) with paper or foil bake cups.

1. In large bowl, combine flour, sugar, cocoa, baking soda, salt, water, oil, vinegar and vanilla ; beat until thoroughly blended. 

2. Fill muffin cups 3/4 full with batter.

3. Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. 

4. Cool completely in pan on wire rack. 

5. Spread with frosting; decorate with baking pieces.