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Full Court Cupcakes

Full Court Cupcakes

  • PRINT

SKILL LEVEL : BeginnerPREP TIME : 25  Minutes

Ingredients

  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  • 1/2 cup sugar
  • 1/2 cup all-purpose flour
  • 1/4 cup HERSHEY'S Cocoa
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 egg
  • 1/4 cup buttermilk or sour milk*
  • 1/4 cup COCA-COLA , at room temperature
  • 1/4 cup vegetable oil
  • 1/4 teaspoon vanilla extract
  • 1 bag REESE'S Peanut Butter Cups Minis (8 oz.) , divided
  • CHOCOLATE FROSTING (recipe follows)

Directions

  • 1. Heat oven to 350°F. Line about 30 (1-1/2 inch) mini muffin cups with foil or paper liners.
  • 2. Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add egg, buttermilk, COCA-COLA, oil and vanilla; beat on medium speed of mixer 2 minutes (batter will be thin). Place one tablespoon batter in each prepared muffin cup. Place one mini peanut butter cup in center of each filled cup; lightly press into batter.
  • 3. Bake 10 to 12 minutes or until wooden pick inserted in cake portion comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Prepare CHOCOLATE FROSTING. Frost cupcakes; top with mini peanut butter cup. About 30 mini cupcakes.
  • CHOCOLATE FROSTING: Beat 3 tablespoons softened butter or margarine until fluffy. Stir together 1-1/3 cups powdered sugar and 1/4 cup HERSHEY'S Cocoa. Combine 3 tablespoons room temperature COCA-COLA and 1/2 teaspoon vanilla extract. Alternately beat cocoa mixture and COCA-COLA mixture into butter, beating to spreading consistency. Makes about 1 cup frosting.
  • * To sour milk: Use 3/4 teaspoon white vinegar plus milk to equal 1/4 cup.
Ingredients sitting on a table

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