Chocolate Cupcake

It's a day of our friend as she made her first icing for chocolate cupcake.  I first baked the cupcake then her turn for the frosting.  Please refer to photos :)

The recipe was inspired by Hershey's chocolate cake.  I made some modification on sugar from 2 cups to 1 1/2 cups, salt from 1 tsp to 1/2 tsp, and vanilla extract from 2 tsp to 1tsp.  And the rest of the ingredients and instructions were the same. 

1-1/2 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
1/2 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
1 teaspoons vanilla extract
1 cup boiling water

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

2. 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 mixer 2 minutes. Stir in boiling water (batter will be thin).

3. Fill cups 2/3 full with batter.  Bake 22 to 25 minutes. Cool completely. Frost.