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Red, White & Blue Chocolate Cupcakes

  • PRINT

SKILL LEVEL : beginner

Ingredients

  Amount Per Serving % DV *
Calories210
Calories from Fat60
Total Fat6 g9% DV
Saturated Fat2 g10% DV
Trans Fat0 g
Cholesterol20 mg7% DV
Sodium190 mg8% DV
Total Carbohydrates37 g12% DV
Dietary Fiber1.0 g4% DV
Sugars30 g
Protein2 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron6% DV
  Amount Per Serving % DV *
Calories210
Calories from Fat60
Total Fat6 g9% DV
Saturated Fat2 g10% DV
Trans Fat0 g
Cholesterol20 mg7% DV
Sodium190 mg8% DV
Total Carbohydrates37 g12% DV
Dietary Fiber1.0 g4% DV
Sugars30 g
Protein2 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron6% DV
  • 2 eggs
  • 1 teaspoon salt
  • 1-1/2 teaspoons baking powder
  • 1/2 cup vegetable oil
  • 1 cup milk
  • 1 cup water boiling
  • 2 teaspoons vanilla extract
  • Fresh blueberries and strawberries (optional)
  • 1-3/4 cups all-purpose flour
  • VANILLA BUTTERCREAM FROSTING (recipe follows)
  • 2 cups sugar
  • 3/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
  • 1-1/2 teaspoons baking soda

Directions

  • 1. Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups.
  • 2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Fill muffin cups 2/3 full with batter.
  • 3. Bake 22 to 25 minutes or until wooden pick inserted in center comes out clean. Remove from pan to wire rack. Cool completely. Frost with VANILLA BUTTERCREAM FROSTING. Garnish with blueberries and strawberries. About 2-1/2 dozen cupcakes.
  • VANILLA BUTTERCREAM FROSTING: Beat 5 tablespoons softened butter or margarine until creamy in medium bowl. Gradually add 4 cups powdered sugar, 1/4 cup milk and 1 teaspoon vanilla extract, beating until of spreading consistency. About 2 cups frosting.

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