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Christmas Cupcakes

  • PRINT

SKILL LEVEL : beginnerPREP TIME : 20  Minutes

Ingredients

  Amount Per Serving % DV *
Calories170
Calories from Fat60
Total Fat7 g11% DV
Saturated Fat1 g5% DV
Trans Fat0 g
Cholesterol15 mg5% DV
Sodium200 mg8% DV
Total Carbohydrates27 g9% DV
Dietary Fiber1.0 g4% DV
Sugars20 g
Protein2 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron6% DV
  Amount Per Serving % DV *
Calories170
Calories from Fat60
Total Fat7 g11% DV
Saturated Fat1 g5% DV
Trans Fat0 g
Cholesterol15 mg5% DV
Sodium200 mg8% DV
Total Carbohydrates27 g9% DV
Dietary Fiber1.0 g4% DV
Sugars20 g
Protein2 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron6% DV
  • 2 cups sugar
  • 1-3/4 cups all-purpose flour
  • 3/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • 1 can creamy vanilla ready-to-spread frosting (16 oz.)
  • MOUNDS Sweetened Coconut Flakes
  • Assorted candies such as candy canes, spearmint leaves and TWIZZLERS Strawberry Twists

Directions

  • 1. Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper or foil bake cups.
  • 2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Fill muffin cups 2/3 full with batter.
  • 3. Bake 22 to 25 minutes or until wooden pick inserted in center comes out clean. Cool completely.
  • 4. Frost each cupcake with vanilla frosting. Decorate with coconut and candies in various Christmas themes. (For example, slice spearmint leaves and place on cupcake surface along with slices of strawberry twists to resemble holly leaves and berries.) About 30 cupcakes.

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