This is a Hershey’s chocolate cupcake recipe with a deliciously moist chocolate cupcake and a milk chocolate buttercream frosting. Top them with chocolate sprinkles or chocolate swirls.
Hershey’s chocolate cupcakes have a sweet smooth chocolate taste. Chocolate on chocolate is so delicious and milk chocolate is even better!
These are milk chocolate cupcakes without buttermilk. They have Hershey’s cocoa powder and heavy whipping cream to make luscious milky chocolate.
Ingredients for Hershey’s Chocolate Cupcakes
- Sugar
- Butter
- Large Eggs
- Pure Vanilla Extract
- Heavy Whipping Cream
- Hershey’s Unsweetened Cocoa Powder
- All-Purpose Flour
- Baking Powder
Ingredients for Hershey’s Chocolate Frosting
- Butter
- Shortening
- Vanilla Extract
- Confectioners’ Sugar
- Hershey’s Unsweetened Cocoa Powder
- Evaporated Milk
How to Make Chocolate Cupcakes From Scratch
- Preheat oven to 350 degrees Fahrenheit. Line cupcake pans with 24 cupcake liners.
- In a mixer with a paddle attachment or a large mixing bowl with a hand mixer, cream together butter and sugar.
- Blend in eggs and vanilla extract. Add heavy whipping cream and mix.
- Sift flour, cocoa powder, and baking powder and mix into the bowl.
- Fill each cupcake liner approximately 2/3 full with batter. The batter will be thick.
- Bake for 15-18 minutes. Check for doneness by inserting a toothpick into the center of a toothpick and if it comes out clean they are done.
How to Make Milk Chocolate Cupcake Frosting
- In a mixing bowl with a whisk attachment add butter, shortening, vanilla, and cocoa powder.
- Begin slowly alternating confectioners’ sugar and evaporated milk into the mixing bowl, blending well after each addition until reaching the desired consistency.
How to Decorate Cupcakes with Frosting
I used Wiltonās 2D tip for these cupcakes in the photos, but you can also use 1M which is just as versatile. They’re both stars, but 1M is slightly more open than the 2D tip.
To learn how to decorate cupcakes I recommend Cakes by Lynzās piping tutorials on YouTube. She explains the basics of decorating cupcakes, but also has a library of many other videos with pretty decorations.
Try these other tasty sweets!
- Champagne Cupcakes
- Cherry Chip Cupcakes
- Chocolate Chip Cookie Dough Cupcakes
- Chocolate Drop Cookies
- Frozen Mudslides
- Minny’s Chocolate Pie
- Mint Chocolate Chip Cupcakes
- Yellow Cupcakes with Chocolate Buttercream Frosting
- Oreo Bottom Cupcakes
- Raspberry Cupcakes
- Starbucks Strawberries and Cream Frappuccino Cupcakes
- The Best Red Velvet Cupcakes
Enjoy!
Hershey's Chocolate Cupcakes
Hershey's chocolate cupcakes recipe with a deliciously moist chocolate cupcake and a milk chocolate buttercream frosting. Top with chocolate sprinkles or chocolate swirls.
Ingredients
Hershey's Chocolate Cupcakes
- 1 1/4 cup Sugar
- 1 cup Butter, softened
- 4 Large Eggs
- 1 tsp Pure Vanilla Extract
- 1 cup Heavy Whipping Cream
- 3/4 cup Hershey's Unsweetened Cocoa Powder
- 1 1/2 cup All-Purpose Flour
- 2 tsp Baking Powder
Hershey's Chocolate Frosting
- 1 cup Butter, softened
- 2 tbsp Shortening
- 1 tsp Pure Vanilla Extract
- 4 cups Confectioners' Sugar
- 1/2 cup Hershey's Unsweetened Cocoa Powder
- 1/2 cup Evaporated Milk
Instructions
Hershey's Chocolate Cupcakes
- Preheat oven to 350 degrees Fahrenheit. Line cupcake pans with 24 cupcake liners.
- In a mixer with a paddle attachment or a large mixing bowl with a hand mixer, cream together butter and sugar. Blend in eggs and vanilla extract. Add heavy whipping cream.
- Sift flour, cocoa powder, and baking powder and mix in bowl.
- Fill each cupcake liner approximately 2/3 full with batter. Bake for 15-18 minutes. Check for doneness by inserting a toothpick into the center of a toothpick and if it comes out clean they are done.
Hershey's Chocolate Frosting
- In a mixing bowl with whisk attachment add butter, shortening, vanilla, and cocoa powder. Begin slowly alternating confectioners' sugar and evaporated milk into the mixing bowl, blending well after each addition until reaching the desired consistency.
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Nutrition Information
Yield 24 Serving Size 1Amount Per Serving Calories 388Total Fat 24gSaturated Fat 15gTrans Fat 1gUnsaturated Fat 8gCholesterol 87mgSodium 190mgCarbohydrates 41gFiber 1gSugar 34gProtein 3g
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