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Milk Chocolate Cupcakes

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.

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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