Dark chocolate is supposed to be better for you than the milk variety, so you can use that as an excuse! This recipe originates from the USA as a “Hershey’s”, but you can make this dark chocolate cupcake with dark cocoa available here.
- Line 28 to 30 muffin cups (2and 1/2 inches in diameter) with paper bake cups.
- 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). Fill cups about 2/3 full with batter.
- Bake 22 to 25 minutes for cupcakes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Sprinkle with dark chocolate flakes.
|Ingredients||Serves 30 cupcakes|
|Dark Cocoa 3/4 cup|
|Vanilla extract 2 teaspoons|
|Water (boiling)||1 cup|
|All-purpose flour||1 and 3/4 cups|
|Vegetable oil||1/2 cup|
|Baking powder||1 and 1/2 tspns|
|Baking soda||1 and 1/2 tspns|