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    Chocolate Bar Cupcakes


    Source of Recipe


    my version of a recipe from Hersheys

    Recipe Introduction


    I was looking for a recipe for a cake using a chocolate bar (I had 2 large bars of dark chocolate that I wanted to use) rather than cocoa and came up with one at the Hershey website. I made some modifications and came up with these cupcakes which taste very good and have a great texture. I frosted them with a milk chocolate buttercream and sprinkled with pearl sugar. Really good!

    List of Ingredients




    8 oz. dark chocolate, broken into pieces
    3 c. flour
    1 ½ c. sugar
    2 t. baking soda
    1 t. salt
    2 c. water
    2/3 c. canola oil
    2 T. white vinegar
    2 t. vanilla extract

    Recipe



    Heat oven to 350°F. Place cupcake liners in regular muffin tins. Spray with Pam.

    Melt chocolate in microwave for about 2 minutes, stirring at 30 second intervals. Cool slightly.

    Place flour, sugar, baking soda and salt in mixer bowl. Mix. Add chocolate, water, oil, vinegar and vanilla. Beat on medium speed until fully blended. Pour into muffin tins. [This is a very loose batter - 'pour' is the word - don't try my usual trick of using an ice cream type scoop.]

    Bake for 20 - 25 minutes or until the cupcakes pass the toothpick test. Cool completely.

    NOTE: Makes 24 cupcakes.
    To make a 2 layer 9" round cake, cook for 30 - 35 minutes and cool in pan 10 minutes. Cool completely on wire racks.

 

 

 

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