Chocolate Rainbow Cupcakes

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I wanted to make something really fun for national cupcake week but also quick since it’s a weeknight! I decided to try out the “Perfectly Chocolate” Hershey’s cupcake recipe. It’s essentially a one bowl recipe and I was curious to see if it compared to the Martha chocolate one I’m fond of.
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I got these cup cupcake stands when I was in the US
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My aunt gave me this book as a wedding gift
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Hershey’s “Perfectly Chocolate” Chocolate Cupcakes
Ingredients
2 cups sugar
1 3/4 cups self raising flour
3/4 cup Hershey’s cocoa (they don’t sell that here so I had to use Green & Black’s)
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup milk (I used soy)
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water

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1. Heat oven to 350 F/180 C and line muffin cups with paper liners.
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2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer for 2 minutes. Stir in boiling water (batter will be thin).
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3. Bake 22 to 25 minutes until tester comes out clean. Cool completely and then frost.
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I put my batter in a pitcher and then poured into the baking cups
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Vanilla Buttercream

adapted from Martha Stewart Cupcakes

Ingredients

3 cups unsalted butter at room temperature
2 pounds icing sugar, sifted
2 tsp vanilla extract (I used vanilla paste)
Rainbow Sprinkles!

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1. With an electric mixer, beat the butter on medium-high until pale and creamy, about 2 minutes.

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2. Reduce speed to medium. Add the icing sugar ½ cup at a time, beating after each addition and scraping down sides of bowl as needed; after every two additions, raise speed to high and beat 10 seconds to aerate the frosting, then return to medium. This should take about 5 minutes. Frosting will be pale and fluffy. Add in the vanilla.
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what’s better than rainbow sprinkles!
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I did the frosting in 2 motions.
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I did the bottom and then rolled the edges in sprinkles and then put the final swirl on top
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This particular chocolate recipe isn’t as flavorful as the Martha one I use a lot but it’s not bad and it’s very quick so it’s a fair compromise! The rainbow sprinkles make the cupcakes stand out.

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3 Comments

  1. Cupcake Kelly

    I've just sat down and eaten one and I think that actually the chocolate cake is very good! When paired with a rich sweet icing like I've done not having an overwhelming chocolate richness balances it out. It stuck to the cases a smidge was the only minus. Cooking time could be adjusted to fix this possibly.

  2. houghtonegan

    Was interested to see your use of the Hershey recipe. I've been using the same one for about 30 years since it tastes great and always works. I always bake it the day before I serve it since it seems to need 24 hrs to deepen the taste and then is perfect. Would be fun to try the Martha recipe to compare.
    - Carolyn

  3. Cupcake Kelly

    I like both the martha one and this one. They have different textures (if that makes sense). I'll be sure to make something with it soon. As far as the blog goes I've only used it for the giant cupcake cake I made in the spring but that was a gift for someone so I didn't get to eat it!

Trackbacks/Pingbacks

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