Chocolate Cupcakes

 

Ingredients

2 cups sugar	1/2 cup canola oil
1 3/4 cups All purpose flour	2 tsp Vanilla extract
3/4 cups Hersheys Unsweet Cocoa	1 cup Brewed Starbucks Dark Espresso Coffee
1 1/2 tsp Baking powder	2 sticks salted butter room temperature
1 1/2 tsp Baking soda	7 cups Confectioners Sugar
1 tsp salt	1/2 cup milk
2 large eggs	2 tsp Vanilla extract
1 cup milk

 

Preparation

Preheat oven to 350 degrees
Combine first 6 dry ingredients in a large mixing bowl.
Add eggs, milk, oil, and vanilla and beat on medium speed for 2 minutes.
Stir in the hot coffee and mix well with a spoon (batter will be thin).
Pour 1/4 cup batter into each cupcake paper.
Bake for 18-20 minutes or until wooden toothpick inserted into the center comes out clean. Cool 10 minutes and then remove from pans to wire racks. Cool completely before frosting.

*Icing
In bowl combine butter, 4 cups sugar, milk, and vanilla. Beat on medium speed until smooth and creamy, 3 to 5 minutes.
Gradually add remaining sugar, 1 cup at a time, beating for about 2 minutes after each addition, until icing reaches desired consistency; you may not need to add all the sugar.
Store in an airtight container for up to 3 days.