Hershey’s Chocolate Cupcakes

This is a Hershey cupcakes 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 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

This milk chocolate cupcake recipe is really easy to make. Follow these steps and they’ll be done in no time.

• 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 ⅔ 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 Wilton’s 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 Lynz’s 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!

• Chocolate Chip Cookie Dough Cupcakes
• Chocolate Drop Cookies
• Frozen Mudslides
• Minny’s Chocolate Pie
• Mint Chocolate Chip Cupcakes
• Oreo Bottom Cupcakes
• The Best Red Velvet Cupcakes
• Moist Yellow Cupcakes with Chocolate Buttercream Frosting

Enjoy!

Hershey’s Chocolate Cupcakes

This is a Hershey cupcakes recipe with a deliciously moist chocolate cupcake and a milk chocolate buttercream frosting. Top them with chocolate sprinkles or chocolate swirls.

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Course: Desserts

Cuisine: American

Prep Time: 25 minutes

Cook Time: 18 minutes

Total Time: 43 minutes

Servings: 24 Cupcakes

Author: Tiffany

Ingredients

Hershey’s Chocolate Cupcakes

• 1 ¼ cup Sugar
• 1 cup Butter, softened
• 4 Large Eggs
• 1 teaspoon Pure Vanilla Extract
• 1 cup Heavy Whipping Cream
• ¾ cup Hershey’s Unsweetened Cocoa Powder
• 1 ½ cup All-Purpose Flour
• 2 tsp Baking Powder

Hershey’s Chocolate Frosting

• 1 cup Butter, softened
• 2 tablespoons Shortening
• 1 teaspoon Pure Vanilla Extract
• 4 cups Confectioners’ Sugar
• ½ cup Hershey’s Unsweetened Cocoa Powder
• ½ cup Evaporated Milk

Instructions

 

Milk 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 ⅔ 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.

Milk 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.

Recommended Products

Whole Food’s Unsweetened Cocoa Powder

Whole Food’s Chocolate Sprinkles

Wilton, White Cupcake Liners (75 ct)

Wilton No. 2D Decorating Tip

Wilton No. 1M Decorating Tip

Wilton Disposable 16-Inch Decorating Bags, 12 Pack

Electric Hand Mixer, 5-Speed

Wilton Non-Stick Muffin and Cupcake Pan

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Nutrition

Calories: 356 kcalCarbohydrates: 38 gProtein: 3 gFat: 22 gSaturated Fat: 13 gPolyunsaturated Fat: 7 gTrans Fat: 1 gCholesterol: 85 mgSodium: 183 mgFiber: 1 gSugar: 29 g