Tori’s Writing Hole

I need to diet. And I’ve really, really been trying. But before I started this round of diet hopes, I made a cupcake that was so good, I’m still drooling over it. Really. I think there’s a little drool on the keyboard right now. It wasn’t particularly difficult, but oh, my - so so good. And I will share.

Dark Chocolate Cupcakes with White Chocolate Buttercream Frosting

Dark Chocolate Cupcakes (adapted from Hershey’s Special Dark Cocoa container)

• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup HERSHEY’S Cocoa or HERSHEY’S SPECIAL DARK 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

Heat oven to 350º and grease two regular sized muffin tins. Stir together sugar, flour, cocoa, baking powder, baking soda and salt
in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of
electric mixer 2 minutes. Stir in boiling water (batter will be thin).

Portion batter into a measuring cup and pour carefully into muffin tins. You’ll get about 20 cupcakes if you fill to top (optimal if you want nice bakery style cupcakes). Bake for about 25 minutes and check with a toothpick - you may need more time depending on your pan. Remove cupcakes from tins ASAP - about five minutes of cooling time will work. Let cool before frosting.

White Chocolate Buttercream Frosting (from Food and Wine)

• 1 c softened butter
• 1 c confectioners’ sugar
• 12 ounces white chocolate, melted and cooled slightly
• 1 tsp vanilla extract

In a large bowl, using a handheld electric mixer, beat the butter at
medium speed until creamy. Beat in the melted white chocolate. Add the
confectioners’ sugar and vanilla and beat at low speed, scraping the
sides and bottom of the bowl, until light and fluffy.

Frost cupcakes and try not to inhale them all yourself. Try. I’m not promising you won’t.

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