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Ingredients
For The Cupcakes
- 2 cups sugar
- 2 cups all-purpose flour
- 3/4 cup HERSHEY’S Cocoa or other high quality cocoa or dark cocoa
- 1-1/2 tsp. baking powder
- 1-1/2 tsp. baking soda
- 1 tsp. salt
- 2 large eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 tsp. vanilla extract
- 1 tsp. almond extract
- 1 cup boiling water
For Vanilla Buttercream
- 1 cup salted butter room temperature
- 8 cups powdered sugar a 32oz bag
- ⅛ tsp. salt
- 2 tsp. vanilla extract
- 1 tsp. almond extract
- 7 Tbsp. whole milk
For Chocolate Buttercream
- 8 oz package cream cheese room temp
- ½ cup salted butter room temp
- 3 cups powdered sugar
- ½ cup unsweetened cocoa powder such as Hershey or Hershey Dark
- 1 tsp. vanilla
- ¼ – ½ tsp. almond extract
Instructions
To Bake The Cupcakes
- Put oven rack in the center of the oven. Preheat oven to 350°F.
- Line a muffin tin with cupcake liners
- In the bowl of a stand mixer, stir together sugar, flour, cocoa, baking powder, baking soda and salt.
- Add eggs, milk, oil, vanilla and almond extract. Beat on medium speed for 2 minutes.
- With the mixer on low, stir in boiling water (the batter will be very thin). Pour batter into prepared pans.
- Bake about 15 minutes or until a toothpick inserted in center comes out clean. Cool 15 minutes.
To Make The Frosting
- Put all the frosting ingredients in the bowl of a stand mixer. Beat on low until combined, scraping sides and bottom as needed until the frosting comes together.
- Turn the mixer to high and beat for 3 minutes. Scrape the sides and beat an additional 2 minutes on high.
- Frost the cupcakes with a Wilton 1M tip for a swirl pattern or frost as desired.
Credit: Mirlandra’s Kitchen
Picture: Lorraine Dzikiti