Hershey's Perfectly Chocolate Cupcakes

These cupcakes are a quick and easy way to de-stress college students from a chaotic school day. The following instructions will help avoid the trial and error process that might add more stress to the cupcake making process. Any college student will be able to easily follow the instruction set and produce delicious cupcakes in less than 45 minutes.

Warning: Use oven mitts when taking pan out of the oven. Otherwise, you might burn yourself.

Gather Baking Supplies

· 12 in Large Bowl

· 10 in Medium Bowl

· Rubber Spatula

· Balloon Whisk

· Cupcake Pan

· 10 Cupcake Cups

· ½ Measuring Cup

· ¼ Teaspoon Measuring Spoons

· ½ Teaspoon Measuring Spoon

· Table Fork

· Regular Spoon

· Oven mits

*One of each material is required unless stated otherwise

Gather Ingredients

· ¾ cup unsweetened cocoa powder

· ¾ cup all-purpose flour

· ½ teaspoon baking powder

· ¼ teaspoon of table salt

· ¾ cup (1 ½ sticks) unsalted butter, room temperature

· 1 cup of white granulated sugar

· 3 large eggs

· 1 teaspoon pure vanilla extract

· ½ cup of full fat sour cream

Preheat the Oven at 350 F

Sift ¾ Cup of Unsweetened Cocoa Powder, ¼ Teaspoon of Table Salt, ½ Teaspoon of Baking Powder and ¾ Cup of All-purpose Flour in a Medium Size Bowl.

In order to sift properly, stir the ingredients vigorously with a balloon whisk

Mix the ¾ Cup (1 ½ Sticks) of Unsalted Butter and 1 Cup of White Granulated Sugar in the Large Bowl With the Rubber Spatula Until the Mixture Is Light and Fluffy.

Beat in One Egg at a Time in the Large Bowl Incorporating the Egg Into the Mixture Using the Balloon Whisk.

Make sure that there are no egg shell pieces in the mix before you start beating. It is also very important to completely beat the egg into the mixture in order to prevent an egg flavor in the cupcakes.

Beat in 1 Teaspoon of Pure Vanilla Extract Into the Mixture of the Large Bowl With the Balloon Whisk.

Mix in the Dry Ingredients and ½ Cup of Full Fat Sour Cream Alternately Into the Liquid Mixture in the Large Bowl With the Rubber Spatula.

Place One Cupcake Cup in Each Hole of Cupcake Pan

Fill Each Cup ¾ of the Way With the Batter With a Spoon

The mixture will be dense and similar consistency to frosting

Insert the Cupcake Pan in the Center of the Middle Oven Rack

Bake for 20-25 Minutes

Insert a fork into the middle of a cupcake. Cupcakes are done when fork comes out clean.

Put on the Oven Mitts to Remove the Cupcakes From the Oven.

Cool the Cupcakes in Pan for 15 Minutes.

The Following Steps Are Optional

1. Fill Ziploc bag with cream cheese frosting.

2. Cut one small hole out of the bottom corner of the bag.

3. Push out frosting on top of the cupcake.

Conclusion

Congratulations on successfully finishing some delicious Hershey’s Perfectly Chocolate Cupcakes. Your cupcake should be fluffy, moist and ready to eat. Hopefully, the process helped you relieve some of the stress that is accumulated because of college. Now, it’s time to enjoy your delicious creation.

If your cupcakes don’t look fluffy and moist, then the next time you try baking the cupcakes, make sure that your ingredients are at room temperature because this will affect the consistency of your cupcake. Similarly, resist the urge to constantly check the cupcakes during their baking time because this may cause them to not rise properly. We hope that it was still an enjoyable experience that helped you de-stress because that it the main goal of the recipe.