Homemade Chocolate Cupcakes From Scratch. Add the wet ingredients to the dry ingredients and mix just until everything is combined. Prepare muffin tins with 24 paper liners.
Make chocolate buttercream frosting by beating butter until light in color. Melt the butter in a medium saucepan over medium heat and stir in the cocoa powder. Dark chocolate lovers can substitute HERSHEYS SPECIAL DARK Cocoa for a darker more decadent cupcake.
Make chocolate buttercream frosting by beating butter until light in color.
1 hour 45 minutes. Preheat oven to 350 degrees F. Add the sugar flour cocoa powder baking powder baking soda and salt to a large mixing. In large mixing bowl whisk together cocoa powder and baking soda.