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.
Check out my cupcake baking guide that answers all of your questions about baking, ingredient substitutes, and decorating the perfect cupcakes!
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
Hershey’s Chocolate Cupcakes
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 teaspoon 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
As an Amazon Associate, I earn referral fees from products I love and recommend at no extra cost to you.
Leave a Reply