I've used the Hershey recipe many times for regulare cakes, decided to try it for cupcakes and OMG it worked. They are just about perfect. If I could only figure out a way to get them in the pan without such a mess. I've tried so many vanilla recipes and they are either too dry or too greasy. For now, I'm going to stick to doctored mixes for my white and yellow cakes. I can at least claim my chocolates are from scratch. It's a start.

I use a cookie scoop to transfer my batter into the cupcake liner. I just push the pan right up to the bowl and then go slow. And my batter is very, very, very thin. I still have a few drops here and there - but it's much quicker, easier, and less mess.