My Birthday Cupcakes!

When I was in elementary school, my mom would always make cupcakes for me to take to school and share with my class at lunch. This year, my 23rd birthday was on a Wednesday, which is when we have dinner with our church group. I decided to make cupcakes to bring just like I used to when I was a kid. I decided to make the cupcake version of Hershey's "Perfectly Chocolate" Chocolate Cake. I had heard good things about this recipe, and it did not let me down. The cupcakes were nice and moist and the frosting was rich and creamy. The frosting, as usual, was the best part for me! I also decided to decorate them with sprinkles and add a Hersheys Kiss on top. Here's the recipe from Hershey:

2 cups sugar
1 ¾ cups all-purpose flour
¾ cup cocoa
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
“Perfectly Chocolate” Chocolate Frosting

Heat oven to 350. Grease and flour two 9-inch round baking pans. Sift together sugar, flour, cocoa, baking powder, baking soda, and salt in a large bowl. Add eggs, milk, oil, and vanilla; beat on medium speed of electric mixer for 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

Cupcakes: Line muffin cups (2 ½ inches in diameter) with paper liners. Heat oven to 350. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. Makes about 30 cupcakes. **I got 22 cupcakes from the batter**

“Perfectly Chocolate” Chocolate Frosting

1 stick (1/2 cup) butter or margarine
2/3 cup cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount of additional milk, if needed. Stir in vanilla.

Makes about 2 cups frosting.