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  • Lisha

    Hershey's "Perfectly Chocolate" Chocolate Cupcakes Ingredients: 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 Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups and set aside. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin). Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely before frosting. Makes about 24-30 cupcakes. Oreo Buttercream: 1/2 cup unsalted butter, room temperature 1/2 cup shortening or butter 1 teaspoon vanilla extract 1/2 cup unsalted butter, room temperature 1/2 cup shortening or butter 1 teaspoon vanilla extract 2 Tablespoons milk 3-4 cups powdered sugar 14 Oreos, finely crushed in food processor In a large bowl, cream butter, shortening, vanilla, and milk. Add powdered sugar until desired sweetness is achieved, anywhere between 3 and 4 cups. Mix in crushed Oreos until well combined. If your frosting is too thick, add a tad more milk to thin. If it's too thin to pipe with, add more sugar until it's the texture you want. This is enough buttercream to frost a layer cake or about 30 cupcakes. Thanks to http://lickthebowlgood.blogspot.com.au/2011/12/m-i-c-k-e-y-m-o-u-s-e.html

  • Lauren Butera

    Hershey's "Perfectly Chocolate" Chocolate Cupcakes Recipe from Lick The Bowl Good: M-I-C-K-E-Y

  • Wendy Fraser

    Hershey's "Perfectly Chocolate" Oreo Cupcakes

  • Katie Cole

    Chocolate cupcakes with Oreo buttercream frosting #cupcakes #oreo #frosting #dessert

  • Melissa Steinhart-Blondet

    Lick The Bowl Good: Hershey's "Perfectly Chocolate" Chocolate Cupcakes with Oreo Buttercream frosting

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