Adapted from a classic Hershey’s recipe, these birthday cupcakes are quick to make and completely foolproof. The name is inspired by the cupcakes’ kid-friendly ingredients and colorful look, perfect for a birthday celebration.
According to the Hershey’s site, this recipe can also be used to make one pan cake (13 x 9 x 2), a two layer cake (9 ” round baking pans), a three layer cake (8″ round baking pans), or a Bundt cake (12 cup fluted tube pan.) Adjust baking times accordingly, from 30-35 minutes for the round baking pans, to 50 minutes for the larger Bundt cake.
Birthday chocolate cupcakes
- 2 cups sugar
- 1 3/4 cup spelt or all purpose flour
- 3/4 cup cocoa
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water or 1/2 cup boiling water and 1/2 cup espresso
- 1/2 cup semi-sweet chocolate chips
- 10 Oreo cookies, chopped into small pieces
- 4 tablespoons rainbow sprinkles
- 2 cups mini marshmallows
Prepare 2 muffin pans with liners and preheat oven to 350 F.
In a large bowl, combine dry ingredients ( sugar, flour, cocoa, baking powder, baking soda, and salt) till well blended.
In a separate bowl, mix the milk, oil, eggs, and vanilla extract. Incorporate into the dry mixture and combine thoroughly.
Add the cup of boiling water, or 1/2 cup boiling water and 1/2 espresso to the mix and combine till blended. (The batter is thin).
In the microwave, heat 1/2 chocolate chips till melted, in 20 second increments, to avoid burning the chocolate. Add the melted chocolate to the batter.
Add 2 tablespoons sprinkles to the batter and mix.
Pour the batter into the prepared muffin pans and top each cupcake with Oreo pieces, mini marshmallows and remaining sprinkles.
Bake for 15 minutes or until test knife comes out clean and allow to cool on a rack.