1/2 c. butter
1 c. granulated sugar
1 tsp. vanilla
4 eggs
1 1/4 c. all-purpose flour
3/4 tsp. baking soda
1 1/2 c. (1 lb. can) Hershey's chocolate flavor syrup

Cream the butter, sugar and vanilla until light and fluffy. Add the eggs, one at a time, beating well after each addition. Combine the flour and baking soda and add alternately with the chocolate syrup to the creamed mixture. Pour the batter into paper-lined muffin cups, filling each 1/2 full. Bake in moderate oven (375 degrees) for 20 to 25 minutes. Yield: About 30 cupcakes.

Use with Fluffy Chocolate Icing.