2 cups granulated sugar
1 3/4 cups all-purpose flour
3/4 cup Hershey's cocoa or Hershey's European style 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

Preheat oven to 350 degrees F. Line (2 1/2 inch diameter) muffin cups with paper bake cups.

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

Add eggs, milk, oil and vanilla extract; 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
5 tablespoons butter or margarine
4 cups confectioners' sugar
1/4 cup milk
1 teaspoon vanilla extract
Fresh blueberries and strawberries

In medium bowl, cream together the butter and confectioners' sugar. Add the milk and vanilla extract, beating until frosting is of spreading consistency.

Makes about 2 cups of frosting.