OK, so it's the Hershey's Cocoa recipe. But I suggest using buttermilk instead of milk. And if you don't have buttermilk? Put a tablespoon of lemon juice in a measuring cup and add enough milk to make 1 cup. Let it sit for 5 minutes and you're all set.

HERSHEY'S "PERFECTLY CHOCOLATE" Chocolate Cake

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup buttermilk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Directions:
1. Heat oven to 350°F. Prepare cupcake tins.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely.

About 30 cupcakes.