“Adapted from Hershey's cookbook - "Perfectly Chocolate" Cake. Made these caramel filled for my birthday, but the caramel filling didn't come out right so I didn't include that part in my recipe. The cupcakes themselves are awesome.”
READY IN:
40mins
YIELD:
30 cupcakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 350. Line muffin tins, or spray with Pam.
  2. Sift together dry ingredients.
  3. Add eggs, milk, oil, and vanilla.
  4. Beat on medium speed 2 minutes.
  5. Stir in boiling water. Batter will be thin, but it's ok.
  6. Fill cupcakes no more than 2/3 full with batter.
  7. Bake 22-25 minutes until toothpick comes out clean.
  8. Alternates: Grease and flour pans. 9x13 pan, 35-40 minutes. 12-cup Bundt cake, 50-55 minutes. 2-9" round, 30-35 minutes.

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