Vanilla and chocolate cupcake



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


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

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