Moist and Decadent chocolate cupcake

Who can resist a super moist and decadent chocolate cupcake? Everyone loves chocolate isn't it? and this is why most of the bakeshops are offering these awesome cupcakes to their customers. This recipe is Adapted from Hershey's cookbook - "Perfectly Chocolate" Cake and can yield 30 cupcakes. So sit back, relax, enjoy and make some.

INGREDIENTS

• 2cups sugar
• 1 ³⁄₄cups flour
• ³⁄₄cup cocoa
• ¹⁄₂tablespoon baking powder
• ¹⁄₂tablespoon baking soda
• 1teaspoon salt
• 2eggs
• 1cup milk
• ¹⁄₂cup vegetable oil
• 2teaspoons vanilla extract
• 1cup boiling water

DIRECTIONS

1. Heat oven to 350. Line muffin tins, or spray with Pam.
2. Sift together dry ingredients.

1. Add eggs, milk, oil, and vanilla.

1. Beat on medium speed 2 minutes.

1. Stir in boiling water. Batter will be thin, but it's ok.

1. Fill cupcakes no more than 2/3 full with batter.

1. Bake 22-25 minutes until toothpick comes out clean.

1. Alternates: Grease and flour pans. 9x13 pan, 35-40 minutes. 12-cup Bundt cake, 50-55 minutes. 2-9" round, 30-35 minutes.

For Frosting- you can choose any of your choice. In my case, i made buttercream and chocolate frosting and top it with some toasted pastillas. 

Hope you enjoyed reading my blog.

For comments/suggestions, feel free to comment. 
God Bless!