Hershey's "Perfectly Chocolate" Chocolate Cupcakes with Hershey's Chocolate Frosting

Happy Happy Sweet 2nd Birthday to Bake-Along.

Time flies and it had been 2 years unknowingly. Getting to know the wonderful hosts, Lena, Joyce and Zoe and the other bakers whom had baked along with us. I must say from this, I had learnt many more cakes that everyone had shared. 

Thank you to all and our Bake Along hosts for all these wonderful recipes, attempts and most of all, company:))

So here we have along with the Bake-Along 2nd Year Anniversary, a "Perfectly Hershey's Chocolate Chocolate Cupcakes with Hershey's Chocolate Frosting.
I realised I had some cocoa powder in my office desk and "it" caught my attention with its this recipe from Hershey's Cocoa box.

Basically this is just a mix in everything recipe. I made a messed as I had poured 1 cup of oil instead of half cup.. So no choice, I had to prepare another portion to balance it. BUT, I messed up by putting half flour.. Anyway, somehow or rather I did made it right.. But getting a very watery consistence batter was what I had gotten and I was quite skeptical about it.

So these were how my "cupcakes' looked like and though they looked abit "ugly", they tasted fantastic!!!

It had a steamed cake texture, soft and moist, very unusual from the cupcakes that we would usually baked.

And after some "makeover", they looked much prettier. These chocolate frosting were also made with Hershey's Cocoa...And I must say... they were great!!!! They were simply heavenly chocolate!!!!

These moist chocolate cupcakes had all thumbs up from everyone!

So... lets not wait no more!!!!

Try them and you will know what I mean...hehehehe...

Recipe as adapted from the Hershey's Cocoa Box :-p

Hershey's "Perfectly Chocolate" Chocolate Cupcakes

(measurements in brackets are in my own modifications)

Ingredients:

2 cups sugar (256g)

1 3/4 cup all purpose flour (224g)

3/4 cup Hershey's cocoa (96g)

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1 tsp salt

2 eggs

1 cup milk (236ml)

1/2 cup vegetable oil (114ml canola oil)

2 tsp vanilla essence

1 cup boiling water (236ml)

Method:

1. Preheat oven to 350F (175C).

2. Combine all dry ingredients in a lagre bowl. Add eggs, milk, oil and vanilla essence and beat on medium speed for about 2 mins. Stir in boiling water (batter will be thin). Pour into cupcake cases about 2/3 full.

3. Bake for about 22-25 mins or until a wooden pick inserted in the centre comes out clean. Cool for 10 mins before frosting.

Perfectly Chocolate Chocolate Frosting

(for about 30 cupcakes frosting)

Ingredients:

1 stick butter (113g)

2/3 cup Hershey's cocoa (I use abt 50g for half frosting portion)

3 cups powder sugar (384g)

1/3 cup milk (79ml)

1 tsp vanilla essence

Method:

Melt butter. Stir in cocoa. Add in powdered sugar and milk, beating at medium speed to spreading consistency. Add more milk if needed. Stir in vanilla essence.

So come along and join us with our Bake Along Hosts: Lena, Joyce and Zoe and the other bakers in this cupcake theme. :-D

Deep Chocolate Pound Cake - Bake Along #42

.A chocolate cake is always a favourite for the girls. Topped with lots of chocolate chips on it plus a deep chocolate color. How would this pound cake fare with my 3 little testers???

Well, I guess it is 1 out of 3 testers, Nat, liked this deep chocolate pound cake. Perhaps it is not too sweet as Nic had commented. Mimi just took a small little bite and shoke her head... 

How like that????

 For me, I had halved the recipe and made abt 2"×7" size pound cake. Besides that, I had also cut down quite a fair bit of sugar. As I had read from Joyce & Lena that the honey taste was too overwhelming, I had went slow with just a merely 1 tbsp of honey.

This pound cake had a very thick amd dense texture, no wonder the other 2 girls do not like them. As for hubby and myself, though the pound cake wasn't sweet, we thought it tasted quite alright and we should be a little healthier by eating a lesser sugar cake...hehehe...:))

Recipe as adapted from Bon Appetit Desserts

Ingredients:

(With slight modifications)

280gm top flour

1 tsp baking powder

3/4 tsp salt

1/4tsp baking soda

1/2 cup yogurt/sour cream(125g)

1/2 cup whole milk(120ml)

1/4 cup unsweetened cocoa powder(32g)

1tbsp honey

2-3 tbsp boiling water

1/2cup sugar(65g)

113 gm unsalted butter, softened

2 large eggs

1/2 cup mini semisweet chocolate chips(75g)

Method:

1. Position rack in the center of oven, preheat to 350F/175C. Lined a 9"x5"x3" loaf pan.

2. Whisk flour, baking powder, salt and baking soda in a medium bowl. 

3. Whisk yogurt and milk in another small bowl. 

4. Sift cocoa powder in another bowl and whisk in honey and boiling water until smooth. Cool completely.

5. Using electric mixer, beat sugar and butter in a medium bowl until light and fluffy. Beat in 1 egg at a time, occasionally scraping down sides of the bowl. Add cooled mixture, stir until smooth, occasionally scraping down bowl. Beat in flour mixture alternately with yogurt/sour cream mixture in 2 additions each until just blended. 

6. Stir in chocolate chips.Transfer batter to prepared pans, smooth top and bake until tester inserted comes out clean, about 1 hour.

Do join Joyce, Lena & Zoe in this Bake Along and other bakers who had try this challenge as well:)) Have fun:))