Frost these yummy cocoa cupcakes with your choice of vanilla or chocolate frosting...or do both frostings, half the cupcakes with one frosting, half the cupcakes with the other. You pick and choose how you want to make 'em!

Black & White Cupcakes

1 3/4 cups all-purpose flour

2 cups granulated sugar

3/4 cup HERSHEY'S Cocoa
2 teaspoons baking soda

1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk or sour milk*
2 large eggs
1 cup boiling water
1/2 cup vegetable oil
1 teaspoon vanilla extract

 

Vanilla Frosting (recipe follows)

"Perfectly Chocolate" Chocolate Frosting (recipe follows)

1. Heat oven to 350°F (175°C). Line muffin cups (2 1/2-inches in diameter) with paper bake cups.
2. Combine dry ingredients in large bowl. Add buttermilk, eggs, water, oil and vanilla; beat on medium speed of mixer 2 minutes (batter will be thin). Fill cups 2/3 full with batter.
3. Bake 15 minutes or until wooden pick inserted in center comes out clean. Remove cupcakes from pan. Cool completely. Frost with Vanilla Frosting or "Perfectly Chocolate" Chocolate Frosting.

Makes 30 cupcakes.

*To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.

Vanilla Frosting: Beat 1/4 cup softened butter, 1/4 cup shortening and 2 teaspoons vanilla extract. Add 1 cup powdered sugar; beat until creamy. Add 3 cups powdered sugar alternately with 3 to 4 tablespoons milk, beating to spreading consistency. Makes about 2 1/3 cups.

"Perfectly Chocolate" Chocolate Frosting: Melt 1 stick butter or margarine; stir in 2/3 cup HERSHEY'S Cocoa. Add 3 cups powdered sugar alternately with 1/3 cup milk and 1 teaspoon vanilla extract beating to spreading consistency. Makes about 2 cups frosting.

Recipe courtesy of the Hershey Kitchens, and reprinted with permission of The Hershey Company. © The Hershey Company.