Chocolate Chocolate Cupcakes

Makes 20 cupcakes

For the cake:

• 3/4 cup unsweetened cocoa powder
• 1 1/2 cups all-purpose flour
• 1/1/2 cups granulated sugar
• 1/1/2 teaspoons baking soda
• 3/4 teaspoon baking powder
• 3/4 teaspoon salt
• 2 large eggs
• 3/4 cup buttermilk, shaken
• 6 Tablespoons vegetable oil
• 3/4 cup warm water
• 1 teaspoon vanilla

Preheat the oven to 350 degrees F. Fill the cups of your muffins tins with paper liners.

In a bowl add the dry ingredients: cocoa, flour, sugar, baking soda, baking powder, salt. Stir to combine. With your electric mixer on low (I used my hand mixer for this) stir in the eggs, water, buttermilk, vegetable oil and vanilla until combined. Mix on medium speed for about 2 minutes until the ingredients are fully combined and the batter is smooth.

For uniform cakes use a scoop to divide the batter into the muffin cups. Bake for about 20 minutes on the center rack of the oven. Let cupcakes cool in the pan completely before frosting.

For the frosting:

This is the Hershey's Perfectly Chocolate Chocolate Frosting recipe (found on the back of every Hershey's cocoa containers)

• 1 stick unsalted butter
• 2/3 cup Hersheys cocoa
• 3 cups confectioners sugar, sifted
• 1/3 cup milk
• 1 teaspoon vanilla

Melt the butter. Stir in the cocoa. Mix together the milk and vanilla. Add the powdered sugar, vanilla and milk alternately to the butter and cocoa mixture, beating until the frosting is smooth and of spreading consistency.