Easy Cocoa Cupcakes

Easy Cocoa Cupcakes

Here’s an easy cocoa cupcake recipe that will impress your family and friends. Flavor your cupcakes just the way you like them, with the HERSHEY’S Baking Chips of your choice. Then top your cupcakes with KISSES Milk Chocolates.

  • 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.
Ingredients sitting on a table

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