Hershey's Perfectly Chocolate Cupcake with Chocolate Frosting

I am addicted to chocolate cupcakes lately and this is my 4th attempt to bake cupcakes and it was fun. I was checking a couple of videos about making the perfect moist chocolate cupcake and whhalla!! The best chocolate cupcake is jut at the back of the secret recipe.. HERSHEY's unsweetened cocoa. All you need to do is to make use of your creativity. For me a couple of mini marshmallows and candy sprinkle will do.

Chocolate Cupcake

2 cups white sugar

1- 3/4 cups of all purpose flour

3/4 cup of HERSHEY's unsweetened cocoa

1 -1/2 teaspoons baking powder

1- 1/2 teaspoons baking soda

1 teaspoon salt

2 large eggs

1 cup milk

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water

1. Heat oven to 350°F.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

Chocolate Frosting

1/2 cup (1 stick) butter or margarine

2/3 cup HERSHEY'S 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 additional milk, if needed. Stir in vanilla. About 2 cups frosting.