Dessert Recipes




You’ll Love This Patriotic Chocolate Cupcakes Recipe

Cheesecake Cupcakes

You’ll Love This Patriotic Chocolate Cupcakes Recipe

So, the 4th of July has come around again. For many families, this is one of the biggest events of the summer. Whether you're hosting a barbecue yourself or attending one, you'll need a good dessert. These chocolate cupcakes scream pride for the United States and all it has to offer.

If you're thinking that we use food dye to achieve this effect, you're wrong! We actually use fresh blueberries and strawberries for color. Many families are growing increasingly hesitant to use food dye, particularly red food dye. Studies have emerged that call into question the safety of these dyes.

While results are currently rather inconclusive, it's understandable that some families may not want to use food dye in their recipes. That's why we've decided to use fruit for these cupcakes instead. Plus, it will make you feel a little better about indulging in a dessert!

Some cupcake recipes can feel intimidating, but this one is easy provided you follow the given instructions as they are written. As long as you follow the recipe along, you'll be able to easily create a dessert that everyone will talk about long after they've finished it. We hope you enjoy!

Red, White, and Blue Chocolate Cupcakes


2 cups sugar
1 3/4 cup all-purpose flour
3/4 cup Hershey's cocoa
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoon vanilla extract
1 cup boiling water

Vanilla Buttercream Frosting:

5 tablespoon butter
4 cups powdered sugar
1/4 cup milk
1 teaspoon vanilla extract
Fresh blueberries and strawberriesSome


Heat oven to 350 degrees F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups.

In large bowl, stir together sugar, flour, cocoa, baking powder, baking soda, and salt.

Add eggs, milk, oil, and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be very thin).

Fill muffin cups 2/3 full with batter.

Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. Remove from pan to wire rack. Cool completely.

Frost cupcakes with Vanilla Buttercream Frosting. Garnish with blueberries and strawberries.

Vanilla Buttercream Frosting:

In medium bowl, cream together the butter and powdered sugar. Add the milk and vanilla extract, beating until frosting is of spreading consistency. Makes about 2 cups of frosting.

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