2 c Sugar
1 3/4 c All-purpose flour
3/4 c Hershey’s cocoa or hershey’s european style cocoa
1 1/2 ts Baking powder
1 1/2 ts Baking soda
1 ts Salt
1 c Milk
1/2 c Vegetable oil
2 ts Vanilla extract
1 c Boiling water
Vanilla Buttercream Frosting
5 T butter or margarine
4 c powdered sugar
1/4 c milk
1 t vanilla extract
Fresh blueberries and strawberries
Heat oven to 350 F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups.
In large bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt.
Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be very thin).
Fill muffin cups 2/3 full with batter.
Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. Remove from pan to wire rack. Cool completely.
Frost cupcakes with Vanilla Buttercream Frosting. Garnish with blueberries and strawberries.
Vanilla Buttercream Frosting:
In medium bowl, cream together the butter and powdered sugar. Add the milk and vanilla extract, beating until frosting is of spreading consistency. Makes about 2 cups of frosting.