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Home > Recipes > Easy Cocoa Cupcakes

Easy Cocoa Cupcakes Recipe

Easy Cocoa Cupcakes
  • Fun for Kids

  • Quick & Easy

  • Beginner

Find Similar Recipes:

Cupcakes x Frostings x Fun for Kids x Quick & Easy x Beginner x Mini REESE’S Pieces x HERSHEY’S Cocoa x HERSHEY’S SPECIAL DARK Cocoa x
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Nutrition Information

Serving Size: 1/24 of recipe
Servings per Recipe: 24

  Amount Per Serving %DV *
Calories 250 -
Calories from Fat 0 -
Total Fat 10g 15% DV
Saturated Fat 1.5g 8% DV
Trans Fat 0g -
Cholesterol 0mg 0% DV
Sodium 240mg 10% DV
Total Carbohydrates 37g 12% DV
Dietary Fiber 1g 0% DV
Sugars 25g -
Protein 2g -
Vitamin A - 0% DV
Vitamin C - 0% DV
Calcium - 0% DV
Iron - 6% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.


  • 2 teaspoons baking soda
  • 1 can vanilla ready-to-spread frosting
  • Any bag of HERSHEY'S baking pieces (optional)
  • 3/4 cup vegetable oil
  • 2 tablespoons white vinegar
  • 2 teaspoons vanilla extract
  • 1 teaspoon salt
  • 2 cups water
  • 1/2 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
  • 3 cups all-purpose flour
  • 2 cups sugar


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.

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  • 4 stars


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