Black & White Cupcakes
Makes 30 cupcakes 

Ingredients

• 2 - cups sugar

• 1-3/4 - cups all-purpose flour

• 3/4 - cup Hershey’s Cocoa

• 2 - teaspoons baking soda

• 1 - teaspoon baking powder

• 1 - teaspoon salt

• 1 - cup buttermilk or sour milk*

• 2 - eggs

• 1 - cup boiling water

• 1/2 - cup vegetable oil

• 1 - teaspoon vanilla extract

• Vanilla Frosting (recipe below) or

• "Perfectly Chocolate" Chocolate Frosting (recipe below)

Directions

Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups.

1. In large bowl, add sugar, flour, cocoa, soda, baking powder, and salt. Mix. 

2. Add buttermilk, eggs, water, oil and vanilla; beat on medium speed of mixer 2 minutes (batter will be thin). 

3. Fill cups 2/3 full with batter.

4. Bake 15 minutes or until wooden pick inserted in center comes out clean.

5. Remove cupcakes from pan. Cool completely. 

6. Frost with Vanilla Frosting or "Perfectly Chocolate" Chocolate Frosting. 

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

Ingredients

• 1/4 - cup (1/2 stick) softened butter

• 1/4 - cup shortening

•  2 - teaspoons vanilla extract

• 4 - cup powdered sugar

• 3 to 4 - Tablespoons milk

Directions

Beat butter, shortening and 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.

Ingredients

• 1 stick (1/2 cup) butter or margarine

• 2/3 cup Hershey's Cocoa

• 3 cups powdered sugar

• 1/3 cup milk

• 1 teaspoon vanilla extract

Directions

Melt butter or margarine; stir in cocoa. Add powdered sugar alternately with milk and vanilla extract beating to spreading consistency.