Just a short and sweet note to say Happy 4th of July (and, to my friends to the north, a belated Happy Canada Day!)! To help you celebrate, here’s a fabulous recipe for Chocolate Cupcakes with Swiss Meringue Buttercream Frosting.
These cupcakes, from the back of the Hershey’s cocoa powder box, come together almost magically. Wait till you see how thin the batter is – seriously, like a Yoo-Hoo. I found it almost impossible to believe that it would ever set up. But it did. Somehow that super-runny batter transformed into super-light and moist chocolate cake!
Chocolate Cupcakes with Swiss Meringue Buttercream Frosting
From the Hershey’s “Perfectly Chocolate” Chocolate Cake recipe on the back of the Hershey’s Cocoa box
Prep time: 15 min | Cook time: 25 min | Total time: 40 min (plus cooling and frosting)
Yield: 30 cupcakes
INGREDIENTS:
- 2 cups sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 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
- Swiss Meringue Buttercream Frosting (see the recipe I used on Annie’s Eats)
DIRECTIONS:
- Heat the oven to 350°F. Line 2-1/2″ muffin cups with paper bake cups.
- Combine sugar, flour, cocoa powder, baking powder, baking soda and salt in a mixer bowl. Add eggs, milk, oil and vanilla; beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin). Fill muffin cups 2/3 with batter.
- Bake for 22-25 minutes or until a wooden pick inserted in the center comes out clean. Cool; frost.
happy 4th of july! i hope its not as rainy as our canada was
Thanks! We’re looking at another of our balmy 76 degree days here in San Diego (it never gets old). 🙂
Happy 4th! Sometimes the classic combo of chocolate cake with chocolate frosting is just perfect!
Everybody needs a good chocolate cupcake recipe in their repertoire and this one sounds perfect. Happf 4th of July, Kathy!
YUM! I love a good chocolate cupcake. 🙂
Chocolate cupcakes are a classic that never fail to please hey 🙂 Yours look utterly delightful, I am yet to try out the hersheys recipe but if it tastes anywhere near as lovely as it looks then its a winner for sure!
These cupcakes look great! I love that you referenced yoo-hoo 🙂 love that stuff! I made red velvet cake last week and was also surprised at how thin the batter was – but you’re right – super light and fluffy!
Oh, I love chocolate cupcakes with white frosting (much more than chocolate frosting). Those little red and blue sprinkles are so cute for the Fourth of July. By the way, I love our photography.
That frosting looks amazing!
It is soooo light!
This is my favorite chocolate cake recipe. So moist, and rich, and chocolately. But what makes it EVEN better, is I swap the hot water for a cup of strong hot coffee. Coffee always makes chocolate taste more… chocolately. It’s amazing!
Making this cake with coffee is a phenomenal idea – I can’t wait to try it!
You won’t be disappointed!