Recipe - Red White And Blue Chocolate Cupcakes

2 cup Sugar
1 Three fourths cup Allpurpose flour
Three fourths cup Hershey's cocoa
Or hershey's european style
cocoa
1 One half teaspoon Baking powder
1 One half teaspoon Baking soda
1 teaspoon Salt
2 Eggs
1 cup Milk
One half cup Vegetable oil
2 teaspoon Vanilla extract
1 cup Boiling water
Vanilla buttercream
frosting:
=(recipe follows)
Fresh blueberries and
strawberries

Recipe by: www.hersheys.com 1. Heat oven to 350 F. Line muffin cups (21/2
inches in diameter) with paper bake cups. In large bowl, stir together
sugar, flour, cocoa, baking powder, baking soda and salt. 2. Add eggs,
milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes.
Stir in boiling water (batter will be thin). Fill muffin cups 2/3 full with
batter. 3. Bake 22 to 25 minutes or until wooden pick inserted in center
comes out clean. Remove from pan to wire rack. Cool completely. 4. Prepare
VANILLA BUTTERCREAM FROSTING; frost cupcakes. Garnish with blueberries and
strawberries. About 2One half dozen cupcakes. VANILLA BUTTERCREAM FROSTING: In
medium bowl, beat 5 tablespoons softened butter or margarine until creamy.
Gradually add 4 cups powdered sugar, One fourth cup milk and 1 teaspoon vanilla
extract, beating until of spreading consistency. About 2 cups
frosting.JmHershey's is a registered trademark of Hershey Foods
Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens.
Posted to MMRecipes Digest V4 #299 by "John Weber" hdbrer@ibm.net on Nov
18, 97