Hershey's Easy Cocoa Cupcakes

I made these for Kinsey's 4th birthday and they were delicious. I topped them with my buttercream frosting (used a ziplock bag cut off at the bottom to pipe it around, SO much easier and faster and prettier than spreading with a knife). Yum.

Ingredients:

3 cups all-purpose flour

2 cups sugar

1/2 cup Hershey's Cocoa (regular or dark)

2 t. baking soda

1 t. salt

2 cups water

3/4 cup veg. oil

2 T. white vinegar

2 t. vanilla extract

Instructions:

1. Heat oven to 350°F. Line 24 muffin cups (2-1/2 inches in diameter) with paper or foil bake cups.

2. Combine flour, sugar, cocoa, baking soda, salt, water, oil, vinegar and vanilla in large bowl; beat until thoroughly blended. Fill muffin cups 3/4 full with batter.

3. Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.

Spread with frosting; makes about 2 dozen cupcakes.

Original recipe on hersheys.com