HERSHEY’S CHIPITS Hearts Vanilla Buttermilk Cupcakes

HERSHEY’S CHIPITS Hearts Vanilla Buttermilk Cupcakes


1 1/4 cupscake flour (reserve 1 tbsp/15 mL; set aside to dust Hearts in) (300 mL)
1 tspbaking powder (5 mL)
1/2 tspbaking soda (2 mL)
1/2 tspsalt (2 mL)
1/4 cupunsalted butter, softened (50 mL)
3/4 cupsugar (175 mL)
2 eggs
1 1/2 tspvanilla extract (7 mL)
1/4 tspalmond extract (1 mL)
3/4 cupbuttermilk (175 mL)
1 1/4 cupHERSHEY’S CHIPITS Hearts (plus second bag for decorating) (200 g)


    1. Preheat
    the oven to 350°F (180°C). Line cupcake pan with 12 paper liners.

    2. Combine first four dry ingredients listed; set aside.

    3. Using an electric mixer, beat butter and sugar together until pale and fluffy. Add the eggs one at a time, beating well after each addition for about 1 minute. Add the vanilla and almond extracts.

    4. With the mixer on low speed add 1/3 of the dry ingredients, then add ½ of the buttermilk. Alternate additions of flour and buttermilk, beating 1 to 2 minutes after each addition until fluffy.

    5. Place HERSHEY’S CHPITS Hearts in a separate bowl, lightly dust Hearts with reserved tablespoon of flour, gently stir into batter. Pour batter into cups, filling 2/3 full.

    6. Bake for 20-25 minutes until golden brown. Allow to cool for a few minutes before removing from the pan. Frost with your preferred icing once completely cool. Decorate as desired with additional HERSHEY’S CHIPITS Hearts.

    Makes 12 cupcakes.
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