Graduation Cupcakes…..

I decided on cupcakes for Jack’s graduation cake.    I waffled between a large decorated cake, a large decorated cookie, and cupcakes.   Cupcakes are a great choice for so many reasons.  They bake in about 18 minutes and cool completely in about an hour.  They’re completely self serve with no plate and fork required.   They’re perfectly portioned and easy to eat.  I like that the dessert table looked nice the entire evening.  I left the cupcakes out on the dessert table all day.  At the end of the day I put the leftover treats in the refrigerator.

I chose to make chocolate and pumpkin cupcakes.  I used my Pumpkin Squares with Cream Cheese Frosting recipe.  The recipe made about 2 1/2 dozen cupcakes.  Of course, my go to chocolate cake recipe is the Hershey’s “Perfectly Chocolate” cake. (made about 2 1/2 dozen cupcakes)   This one bowl recipe will become your favorite chocolate cake recipe too!  It’s on the back of the can, but I’m going to give it to you.  The writing is really small!  I’ll also give you the frosting recipe.

I doubled the cream cheese frosting recipe and used Wilton gel colors to make his high school colors.  They work best because you can get very intense color without totally watering down your frosting.  So fun and so hard to resist!

Hershey’s “Perfectly Chocolate” Chocolate Cake

2 cups sugar
1- 3/4 cups flour
3/4 cups Hershey’s Cocoa
1- 1/2 teaspoons baking powder
1- 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

1) Preheat oven to 350′.  Line muffin pan with cupcake liners and coat the liners with cooking spray. 
2)  Combine dry ingredients in large bowl.  Add eggs, milk, oil and vanilla; beat on medium speed for  2 minutes.  Stir in boiling water (batter will be thin).  Fill each cup about 2/3 full.
3)  Bake for 16-18 minutes.  A toothpick should come out clean.  Cool completely.  Makes about 30 cupcakes.

*for two 9″ pans, grease and flour pans.  Bake for 30-35 minutes.  Cool for 10 minutes.  Remove from pan onto wire racks and cool completely.

Perfectly Chocolate” Chocolate Frosting

1 stick (1/2 cup) butter
2/3 cup Hershey’s Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

1)  Melt butter.  Stir in cocoa.
2  Alternately add powdered sugar and milk, beating on medium speed to spreading consistency.  Add more milk, if needed.  Stir in vanilla.  Makes about 2 cups.

Have a wonderful week!

Angie