For the Cupcakes
- 2 cups sugar
- 1-3/4 cups all-purpose flour
- 3/4 cup HERSHEY'S Cocoa natural
- 1-1/2 tsp baking powder
- 1-1/2 tsp baking soda
- 1 tsp salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
For the Ganache
- 1 cup heavy cream
- 8 oz bittersweet chocolate chopped
Heat oven to 350°F. Grease and flour two 9-inch round baking pans or line a cupcake pan with paper liners.
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). Pour batter into prepared pans.
Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely before frosting.
How to Make the Ganache
Heat heavy cream in a small pot. Be careful to not let it boil over. Once it begins to boil, remove from the stove.
Pour heavy cream into bowl of chopped chocolate. Stir and mix until chocolate is completely melted.
Let ganache cool and set before putting it in a piping bag and frosting cupcakes
Recipe source: Hershey's