Chocolate Syrup Cupcakes

My sweet tooth has been on over drive lately! I was craving chocolate, in the worst way, and the sweeter the better! I started perusing cookbooks and came across one that I forgot I bought: Hershey’s Chocolate and Cocoa Cookbook circa 1982. Bingo!

After I made the frosting and the cupcakes were cool enough, I put the frosting into a small Ziploc baggie with the corner snipped off to decorate the cupcakes.

The butter cream frosting was delicious. I wanted to be like my little niece and just eat the icing off the cupcakes (but then I remembered how perfectly moist and chocolatey the cupcakes themselves were).

The cupcakes were sweet and moist, without being overly sweet, so the two paired well together. These are great for birthdays, get togethers, surprise after school snacks, or just to satisfy an achin’ sweet tooth.

You can find all of these ingredients at .

Chocolate Syrup Cupcakes

Ingredients

• ½ cup butter
• 1 cup sugar
• 1 teaspoon vanilla
• 4 eggs
• 1 ¼ cups flour
• ¾ teaspoon baking soda
• 1 ½ cup chocolate syrup

Directions

1. Cream butter, sugar and vanilla in a large bowl until light and fluffy.

2. Add eggs, beating well after each addition.

3. In a separate bowl, combine flour and baking soda, add alternatively with chocolate syrup to creamed mixture.

4. Fill cupcake paper liners half full with batter and bake at 375 for 15 to 20 minutes.

5. Cool before frosting.

Chocolate Butter Cream Frosting

Ingredients

• 2 2/3 cup confectioners’ sugar
• ¾ cup Hershey’s Cocoa
• 6 tablespoons butter
• 5 to 6 tablespoons milk
• 1 teaspoon vanilla

Directions

1. Combine confectioners’ sugar and cocoa in a small bowl.

2. Cream butter with ½ cup of the cocoa mixture in a medium sized bowl.

3. Alternately add remaining cocoa mixture and milk.

4. Beat to spreading consistency.

5. Stir in vanilla.