I tried a new recipe this weekend for chocolate cupcakes (New Guy's favorites) and man am I pleased with myself. I started with the Hershey's "Perfectly Chocolate" recipe and substituted the Special Dark for any regular unsweetened cocoa (in both the frosting and the batter). I'm not sure if you know this, but the health benefits of dark chocolate make these cupcakes almost as healthy as carrots*. INGREDIENTS 2 cups sugar 1-3/4 cups all-purpose flour 3/4 cup HERSHEY'S Special Dark Cocoa 1-1/2 teaspoons baking powder 1-1/2 teaspoons baking soda 1 teaspoon salt 2 eggs 1 cup milk 1/2 cup vegetable oil 2 teaspoons vanilla extract 1 cup boiling water Directions 1. Heat oven to 350°F. Line muffin tins with paper baking cups. 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" said the original recipe, but seriously, this stuff is like liquid... it's okay, don't panic). Pour batter into prepared pans. 3. Fill cups 2/3 full with batter. 4. Bake 18 to 22 minutes. Cool completely. About 30 cupcakes I filled mine with a marshmallow cream filling (marshmallow fluff, shortening, powdered sugar, vanilla, water, pinch of salt) and topped them with a classic dark chocolate butter cream. Yum and yum. *This is not true. Please don't send me healthy hate mail.