Red, White and Blue Chocolate Cupcakes

Makes 2-1/2 dozen cupcakes

Prep time: 20 min.
Baking time 25 min.

Ingredients:

• 2 - cups sugar
• 1-3/4 - cups all-purpose flour
• 3/4 - cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
• 1-1/2 - teaspoons baking powder
• 1-1/2 - teaspoons baking soda
• 1 - teaspoon salt
• 2 - eggs
• 1 - cup milk
• 1/2 - cup vegetable oil
• 2 - teaspoons vanilla extract
• 1 - cup boiling water
• VANILLA BUTTERCREAM FROSTING (recipe below)
• Fresh blueberries and strawberries

Directions:

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

1. In a large bowl, you want to stir together sugar, flour, cocoa, baking powder, baking soda and salt .
2. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes.
3. Stir in boiling water (batter will be thin). Fill muffin cups 2/3 full with batter.
4. Bake 22 to 25 minutes or until wooden pick inserted in center comes out clean. Remove from pan to wire rack. Cool completely.
5. Frost with VANILLA BUTTERCREAM FROSTING. 
6. Garnish with blueberries and strawberries.

VANILLA BUTTERCREAM FROSTING:

Makes about 2 cups frosting

Ingredients:

• 5 - Tablespoons softened butter or margarine
• 4 - cups powdered sugar
• 1/4 - cup milk and
• 1 - teaspoon vanilla extract

Directions:

1. Beat softened butter or margarine until creamy in medium bowl.
2. Gradually add powdered sugar, milk and vanilla extract, beating until of spreading consistency.

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