Chocolate cocoa cupcakes, studded with mini chocolate chips and topped with a chocolate drizzle.

Double Chocolate Cocoa Cupcakes

2 cups (12-ounce package) HERSHEY'S MINI CHIPS Semi-Sweet Chocolate Chips - divided use 3/4 cup vegetable shortening 1 1/4 cups granulated sugar 2 large eggs 1 teaspoon vanilla extract 1 1/2 cups all-purpose flour 1/2 cup HERSHEY'S Cocoa 1 teaspoon baking soda 1/2 teaspoon salt 1 cup milk
Powdered sugar (garnish) Chocolate Drizzle (optional, recipe follows)

Heat oven to 375°F (190°C).
Line muffin cups (2 1/2-inches in diameter) with paper bake cups.
Reserve 1/4 cup small chocolate chips for drizzle, if desired.
Beat shortening and granulated sugar in large bowl until fluffy; beat in eggs and vanilla.
Stir together flour, cocoa, baking soda and salt; add alternately with milk to shortening mixture, beating well after each addition.
Fold in 1 3/4 cups small chocolate chips.
Fill muffin cups 3/4 full with batter.
Bake 20 to 25 minutes or until cupcake springs back when touched lightly in center. Remove from pan to wire rack. Cool completely.
Sift powdered sugar over top of cupcakes.
Prepare Chocolate Drizzle, if desired. Drizzle over tops of cupcakes.

Makes about 2 dozen cupcakes.

Chocolate Drizzle: Place 1/4 cup HERSHEY'S MINI CHIPS Semi-Sweet Chocolate Chips (reserved from cupcakes) and 1 teaspoon vegetable shortening in small microwave-safe bowl. Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted and smooth when stirred.