Seriously, these were probably the best cupcakes I've ever made, thanks to Hersheys of course.
2 cups all-purpose flour
1 1/2 cups sugar
2/3 cup Hershey's Cocoa
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2/3 cup shortening, softened (usually I HATE using shortening, but don't substitute here. This really did make a lot of difference in the texture).
2/3 cup milk
1/2 cup hot water
1 1/2 tsp. vanilla extract
3/4 cup chocolate chips (semisweet or milk)
Creamy Fudge Frosting-recipe below
1. Heat oven to 350 degrees. Line muffin cups with paper baking cups.
2. Stir together flour, sugar, cocoa, baking powder, baking soda, and salt in a large bowl. Add shortening, eggs, milk, water, and vanilla; beat on low speed of mixture for 1 min. (try doing this without a mixer...your arm will get a good workout I promise). Beat on medium speed for an additional 3 min or until mixture is smooth. Fill cups 1/2 full with bater.
3. Bake 15-20 min. or until the center of each cupcake springs back when touched lightly in the center. Remove cupcakes from pan to wire rack. Cool completely.
4. Prepare frosting and frost the cupcakes however you desire.
CREAMY FUDGE FROSTING:
1/2 cup (1 stick) butter or margarine
1/2 cup cocoa
3 2/3 cups (1 pound) powdered sugar
1 1/2 tsp. vanilla
dash of salt
1/3 cup of water (you may not use all of this. If you add too much, just add more sugar).
Melt butter in medium saucepan over low heat. Add cocoa; stir until smooth and well blended. Remove from heat. Add powdered sugar, vanilla, and salt alternately with water; beat with a spoon or whisk until smooth and creamy.