Hershey's Special Dark Chocolate Cake
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Cook time: 
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A deep, dark decadent cake made with Hershey's Special Dark Cocoa.
  • 2 cups sugar
  • 1-3/4 cups all-purpose flour
  • ¾ cup Hershey's Special Dark Cocoa
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  1. Heat oven to 350°F.
  2. Mix sugar, flour, cocoa, baking powder, baking soda, and salt in large bowl. Add eggs, buttermilk, oil, and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin).
  3. Line muffin cups (2-1/2 inches in diameter) Frostwith paper bake cups. Fill cups ⅔ full with batter.
  4. Bake 22 to 25 minutes or until wooden pick inserted in center comes out clean. Cool completely. Frost with Marshmallow Buttercream (see recipe below). Makes about 30 cupcakes.
Adapted from Hershey's Kitchens
Recipe by Sweeterville at https://sweeterville.com/2014/06/stanley-cup-cakes/