What’s better than a moist, dark chocolate cupcake covered in a rich, fluffy, milk chocolate frosting? Nothing I can think of! This cupcake is just amazing. It is so rich and moist, yet the cake has a light, delicate texture. This recipe is a keeper. Trust me. 🙂
For the Cupcakes:
1 ¾ cups plus 2 tbsp. all-purpose flour
2 ¼ cup sugar
¾ cup Hershey’s Cocoa Special Dark
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 cup whole milk
½ cup vegetable oil
2 tsp. vanilla extract
1 cup hot water
For the Frosting:
1 cup softened, unsalted butter
1 ½ cup Hershey’s Cocoa Special Dark
5 ¼ cup powdered sugar
1 tbsp. vanilla extract
3/4 cup milk
Step 1: Preheat oven to 350 degrees. Sift all of the dry ingredients into a large bowl. Add the milk, vegetable oil, eggs, and vanilla and beat on medium speed for about 2 minutes. Add the hot water and beat at low speed until combined.
Step 2: Fill 2 paper lined cupcake trays (12 cupcakes in each tray) about ¾ full. Bake for approximately 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let cool for 5-10 minutes, then remove the cupcakes from trays.
Step 3: Make the frosting! Beat the butter and cocoa in a large bowl with an electric mixer on medium speed. Gradually add the rest of the ingredients. Once ingredients start to combine, beat at high speed for another minute or until it becomes a smooth, fluffy frosting.
Step 4: Once the cupcakes have completely cooled, spread the frosting on the cupcakes. If you want to make them look fancy and don’t have fancy cake tips and a pastry bag, you can fill a Ziplock bag with frosting, cut the tip off one of the bottom corners of the bag, and pipe the frosting onto the cupcake. No matter how you do it, it will be yummy. Trust me!
I like to garnish with sprinkles for color, but that’s your call. 🙂