Perfectly Chocolate Hot Cocoa

HERSHEY'S Miniatures Filled Rich Chocolate Cupcakes Recipe

Who needs frosting when you have HERSHEY’S Milk Chocolate Bars? A rich cream cheese filling topped with HERSHEY’S Milk Chocolate take these easy cupcakes over the top

SKILL LEVEL
Beginner
PREP
20 min
BAKE
20 min

Ingredients

3 cupsall-purpose flour
2 cupssugar
2/3 cupHERSHEY'S Cocoa
2 teaspoonsbaking soda
1 teaspoonsalt
2 cups water
2/3 cupvegetable oil
2 tablespoonswhite vinegar
2 teaspoonsvanilla extract
36 HERSHEY'S MINIATURES Chocolate Bars or HERSHEY'S MINIATURES GOLD Bars

Directions

  • 1. Prepare FILLING; set aside. Heat oven to 350° F. Line 36 muffin cups (2-1/2 inches in diameter) with paper bake cups.
  • 2. Stir together flour, sugar, cocoa, baking soda and salt in large bowl. Add water, oil, vinegar and vanilla; beat on medium speed of mixer 3 minutes. Fill muffin cups 1/2 full with batter. Spoon 1 level tablespoon FILLING into center of each cupcake.
  • 3. Bake 20 to 25 minutes or until wooden pick inserted in cake portion comes out clean. Remove from pan to wire rack. Cool 15 to 20 minutes. Place unwrapped miniature bar on top of each cupcake. Cool completely. Cover; refrigerate leftovers. Makes 36 cupcakes.
  • FILLING
  • 1 package (8 oz.) cream cheese, softened
  • 1/3 cup sugar
  • 1 egg
  • 1/8 teaspoon salt
  • 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips HERSHEY'S Semi-Sweet Chocolate Chips or HERSHEY'S Mini Chips Semi-Sweet Chocolate
  • Beat cream cheese, sugar, egg and salt in small bowl until smooth and creamy. Stir in chocolate chips.

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