Hydrangea Cupcakes

Chocolate Cupcakes (24 cupcakes)


  • 2 cups sugar
  • 1-3/4 cups all-purpose flour
  • 3/4 cup HERSHEY'S Cocoa
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

Line muffin tin with paper liners.  Heat oven to 350*F.
In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt.
Add eggs, milk, oil and vanilla.  Beat on medium speed for one minute.
Stir in boiling water (the batter will be thin, don’t worry, this is right).
Fill liners 2/3 full with batter.  (I usually put the batter into a large measuring cup with a pour spout, and then pour the batter into the liners.)
Bake cupcakes for aproximately 22-24 minutes.
Cool completely on wire rack before frosting.

Buttercream Frosting (for 24 cupcakes)
4 cups confectioners sugar, sifted
1 cup unsalted butter, room temperature
2 teaspoons pure vanilla extract
2-3 tablespoons milk or light cream
Assorted food colors 

Using a No. 2D decorating tip, place two colors of frosting inside a pastry bag, and pipe "flowers" all over the top of the cupcake.