Perfect Hershey's Chocolate Cupcakes
Learn how to make the best, baked from scratch Perfect Hershey's Chocolate Cupcakes paired with a creamy, silky chocolate icing that is quick and easy to make!
Servings: 24 Cupcakes
Calories:
Ingredients
Perfect Chocolate Cupcake Recipe
- 2 cups sugar
- 1 - ¾ cups all-purpose flour
- ¾ cup HERSHEY'S Cocoa
- 1 - ½ teaspoons baking powder
- 1 - ½ teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Perfect Chocolate Frosting Recipe
- ½ cup butter
- ⅔ cup HERSHEY'S Cocoa
- 3 cups powdered sugar
- ⅓ cup milk
- 1 teaspoon vanilla extract
- Optional Decoratives: Hershey Bars Hershey Kisses or sprinkles
Instructions
Chocolate Cupcakes
- Preheat oven to 350°F and line a muffin pan with cupcake liners.
- Whisk sugar, flour, cocoa, baking powder, baking soda, and salt in a large bowl.
- Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin).
- Pour batter into liners, filling ⅔ full. Bake for 22–25 minutes. Cool completely before frosting.
Chocolate Frosting
- Melt butter in the microwave and mix with cocoa powder. Add powdered sugar, vanilla, and milk, beating until spreadable. Add milk as needed for consistency.
- Frost cupcakes with a spatula, knife, or piping tip. Decorate with a Hershey bar, chocolate kiss, or sprinkles.
Notes
Make Cupcakes Ahead of Time
- If you’d like to make these cupcakes ahead of time, wrap the unfrosted cupcakes in plastic wrap and store them either at room temperature for a day or two, or in the freezer for up to 1 month. Simply unwrap and frost as desired.
- You can freeze cupcakes when they’re frosted or unfrosted for up to 3 months. Keep them in a container with a lid that’s freezer-safe and will protect the frosting layer.
- Unfrosted cupcakes can be stored in a freezer-safe container as well, in a resealable freezer bag, or wrapped tightly in plastic wrap.
- Thaw frozen cupcakes unwrapped at room temperature.