HERSHEY S’MORES CUPCAKES

Ingredients:

• 2 eggs, at room temperature
• 1 cup liquid milk
• 1/2 cup corn oil
• 2 cups flour
• 1 cup sugar
• 2 teaspoons unsalted butter
• 4 teaspoons baking powder
• 1/2 teaspoon vanilla extract
• Zest of 1 lemon or orange
• 4 teaspoons unsweetened cocoa
• Small colored chocolates (for decoration)

Instructions:

1. In a bowl, mix the flour and baking powder, then set it aside.
2. Using an electric whisk, beat the eggs and sugar together until well combined. Add the unsalted butter and a cup of milk to the egg mixture, whisking for a few seconds until fully incorporated.
3. Gradually add the dry ingredients to the wet mixture.
4. Divide the mixture into two separate containers. Add the cocoa to one portion and mix well using a wooden spoon. In the other portion, add the vanilla extract and lemon or orange zest, stirring until combined.
5. Fill cupcake molds with each mixture.
6. Preheat the oven to a medium temperature and place the cupcake pans in the oven.
7. Bake for approximately 30 minutes. Check for doneness by inserting a toothpick into the center of the cupcakes; if it comes out clean, they’re ready.
8. Once baked, remove the cupcakes from the oven and let them cool. Decorate them as desired with small colored chocolates.

Enjoy your delightful Bicolor Cupcakes!