Easy Cocoa Cupcakes

Easy Cocoa Cupcakes

  • PRINT

SKILL LEVEL : beginner

Ingredients

  Amount Per Serving % DV *
Calories240
Calories from Fat90
Total Fat10 g15% DV
Saturated Fat1 g8% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium240 mg10% DV
Total Carbohydrates37 g12% DV
Dietary Fiber1.0 g4% DV
Sugars25 g
Protein2 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron6% DV
  Amount Per Serving % DV *
Calories240
Calories from Fat90
Total Fat10 g15% DV
Saturated Fat1 g8% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium240 mg10% DV
Total Carbohydrates37 g12% DV
Dietary Fiber1.0 g4% DV
Sugars25 g
Protein2 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron6% DV
  • 2 teaspoons baking soda
  • 1 can vanilla ready-to-spread frosting
  • Any bag of HERSHEY'S baking chips (optional)
  • 1/2 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
  • 3 cups all-purpose flour
  • 3/4 cup vegetable oil
  • 2 cups water
  • 2 tablespoons white vinegar
  • 2 teaspoons vanilla extract
  • 2 cups sugar
  • 1 teaspoon salt

Directions

  • 1. Heat oven to 350°F. Line 24 muffin cups (2-1/2 inches in diameter) with paper or foil bake cups.
  • 2. Combine flour, sugar, cocoa, baking soda, salt, water, oil, vinegar and vanilla in large bowl; beat until thoroughly blended. Fill muffin cups 3/4 full with batter.
  • 3. Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Spread with frosting; decorate with baking pieces. About 2 dozen cupcakes.
  • TIC-TAC-TOE CAKE: Line two 8-inch square baking pans with wax paper; grease and flour paper and sides of pans. Prepare batter as directed; pour into prepared pans. Bake at 350°F. for 30 to 35 minutes, or until wooden picks inserted in centers come out clean. Cool 10 minutes; remove from pans. Peel off paper; cool completely. Frost tops; decorate tops with TWIZZLER'S PULL-N-PEEL Candies (licorice) as tic-tac-toe grids.
Ingredients sitting on a table

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