Double Chocolate Cocoa Cupcakes

Name: Double Chocolate Cocoa Cupcakes
Ingredients: baking soda; granulated sugar; vanilla extract; CHOCOLATE DRIZZLE; HERSHEY'S Mini Chips Semi-Sweet Chocolate; shortening; powdered sugar; HERSHEY'S Cocoa; milk; salt; all-purpose flour; eggs

Multiply HERSHEY’S Chocolate by two in this awesomely sweet, make-from-scratch cocoa cupcake recipe. This double chocolate chip cupcakes recipe (topped with a chocolate drizzle!) creates a spectacular dessert reserved for only the most serious chocolate lovers.

SKILL LEVEL

Beginner

BAKE

0 min

Ingredients

Amount Per Serving

% DV *

Calories

230

Calories from Fat

110

Total Fat

12 g

18% DV

Saturated Fat

5 g

25% DV

Trans Fat

0 g

Cholesterol

20 mg

7% DV

Sodium

110 mg

5% DV

Total Carbohydrates

28 g

9% DV

Dietary Fiber

0.0 g

0% DV

Sugars

9 g

Protein

3 g

Vitamin A

0% DV

Vitamin C

0% DV

Calcium

0 mg

2% DV

Iron

6% DV

Amount Per Serving

% DV *

Calories

230

Calories from Fat

110

Total Fat

12 g

18% DV

Saturated Fat

5 g

25% DV

Trans Fat

0 g

Cholesterol

20 mg

7% DV

Sodium

110 mg

5% DV

Total Carbohydrates

28 g

9% DV

Dietary Fiber

0.0 g

0% DV

Sugars

9 g

Protein

3 g

Vitamin A

0% DV

Vitamin C

0% DV

Calcium

0 mg

2% DV

Iron

6% DV

1 teaspoon

baking soda

1-1/4 cups

granulated sugar

1 teaspoon

vanilla extract

CHOCOLATE DRIZZLE (recipe follows, optional)

2 cups

HERSHEY'S Mini Chips Semi-Sweet Chocolate (12-oz. pkg.)

3/4 cup

shortening

1 Tablespoon

powdered sugar

1/2 cup

HERSHEY'S Cocoa

1 cup

milk

1/2 teaspoon

salt

1-1/2 cups

all-purpose flour

eggs

Directions

1. Heat oven to 375°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Reserve 1/4 cup small chocolate chips for drizzle, if desired.

2. Beat shortening and granulated sugar in large bowl until fluffy; beat in eggs and vanilla. Stir together flour, cocoa, baking soda and salt; add alternately with milk to shortening mixture, beating well after each addition. Fold in 1-3/4 cups small chocolate chips. Fill muffin cups 3/4 full with batter.

3. Bake 20 to 25 minutes or until cupcake springs back when touched lightly in center. Remove from pan to wire rack. Cool completely. Sift powdered sugar over top of cupcakes. Prepare CHOCOLATE DRIZZLE, if desired. Drizzle over tops of cupcakes. About 2 dozen cupcakes.

CHOCOLATE DRIZZLE: Place 1/4 cup HERSHEY'S Mini Chips Semi-Sweet Chocolate (reserved from cupcakes) and 1 teaspoon shortening in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, just until chips are melted and smooth when stirred.

Double Chocolate Cocoa Cupcakes

Ingredients

Directions

Our Best Baking Tips

Newsletter