Prep Time: 10min
Bake Time: 20min
Total Time: 30min
Yield: 15 Cupcakes
Ingredients
1.5 Cup All Purpose Flour
1/2 Cup Cocoa Powder
3/4 Tspn Baking Powder
1/4 Tspn Baking Soda
Pinch of Salt
1 Cup Sugar
1 Tspn Vanilla Extract
1 Cup Buttermilk
1/3 Cup Oil
2 Tblspn Ghee/Clarified Butter
6-8 Tblspn Hershey's Spread (Cocoa with Almond)
6-8 Tblspn Mini Chocolate Chips
Directions
- Preheat the oven to 400F(204C).
- With an electric mixer on high; beat sugar, oil, ghee, vanilla extract & buttermilk in a mixing bowl for two minutes to thicken or until sugar melts completely.
- On low speed add baking soda, baking powder, salt, all purpose flour & cocoa powder but do not over-mix.
- Fill greased or paper-lined muffin cups three-fourths full with batter.
- Bake for 15-20 minutes or until a toothpick comes out clean.
- Remove the pan from oven, let it cool at room temperature.
- Apply 1/2-1 tablespoon of hershey's spread on top of each cupcake & sprinkle few mini chocolate chips.
Note: Store the left over cupcakes in an airtight container to prevent drying out & stays fresh for 2-3 days at normal room temperature.
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