Yield: 30 Cupcakes
Ingredients:
• 2 cups sugar
• 1-3/4 cups all-purpose flour
• ¾ cup HERSHEYS Cocoa
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• 30 Oreos
Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin).
3. Pour batter into prepared pans and add one oreo into each Cupcake tin.
4. Bake 30 to 35 minutes or until wooden pick inserted in centre comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
5. Melt 2 bars of dark chocolate over boiling water. Then add ½ cup of whipping cream to make the chocolate frosting.
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