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
2 Eggs
1 c Milk
1/2 c Vegetable oil
2 ts Vanilla extract
1 c Boiling water
Vanilla buttercream
-ice:
=(recipe follows)
Fresh blueberries and
-strawberries

Recipe by: www.hersheys.com 1. Heat oven to 350 F. Line muffin cups (2-1/2
inches in diameter) with paper bake cups. In large roll, stir together
boodle, flour, cocoa, baking powderise, baking soda and saltiness. 2. Add egg,
milk, oil and vanilla; beat on medium speed of electric sociable 2 transactions.
Stir in boiling h2o (batter will be cut). Fill muffin cups 2/3 full with
hitter. 3. Broil 22 to 25 minutes or until wooden pick inserted in center
comes out pick. Remove from pan to wire wrack. Cool all. 4. Prepare
VANILLA BUTTERCREAM ICING; frost cupcakes. Garnish with blueberries and
strawberries. Roughly 2-1/2 dozen cupcakes. VANILLA BUTTERCREAM ICE: In
medium stadium, metre 5 tablespoons softened butter or margarine until creamy.
Gradually tag 4 cups powdered dough, 1/4 cup milk and 1 teaspoon vanilla
selection, beating until of spreading eubstance. Almost 2 cups
frosting.JmHershey's is a registered trademark of Hershey Foods
Potbelly. Recipe may be reprinted courtesy of the Hershey Kitchens.

Yields
1 Servings