Red, White, & Blue Chocolate Cupcakes

2 C. granulated sugar
1 3/4 C. all-purpose flour
3/4 C. Hershey's cocoa or Hershey's European style cocoa
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 eggs
1 C. milk
1/2 C. vegetable oil
2 tsp. vanilla extract
1 C. boiling water

Vanilla Buttercream Frosting
5 T. butter or margarine
4 C. confectioners' sugar
1/4 C. milk
1 tsp. 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.

Preheat oven to 350�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.