This make-from-scratch Double Chocolate Cocoa Cupcakes recipe creates a spectacular dessert reserved for the most dedicated of chocolate lovers. Multiply HERSHEY’S Chocolate by two in this awesomely sweet, make-from-scratch cocoa cupcake recipe. Picture this: A moist cupcake flavored with HERSHEY'S Cocoa is topped with a drizzle made of HERSHEY'S Mini Semi-Sweet Chocolate Chips. These Double Chocolate Cocoa Cupcakes would be perfect for a chocolate fan's birthday celebration, weekend parties or just because. The Double KISSES Chocolate Cupcakes recipe offers up another beginner-friendly, double-the-chocolate dessert that uses both HERSHEY'S Cocoa and everyone's favorite little treat: HERSHEY'S KISSES Milk Chocolate Candy.
Heat oven to 375°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Reserve 1/4 cup small chocolate chips for drizzle, if desired.
Beat shortening and granulated sugar in large bowl until fluffy; beat in eggs and vanilla. Stir together flour, cocoa, baking soda and salt; add alternately with milk to shortening mixture, beating well after each addition. Fold in 1-3/4 cups small chocolate chips. Fill muffin cups 3/4 full with batter.
Bake 20 to 25 minutes or until cupcake springs back when touched lightly in center. Remove from pan to wire rack. Cool completely. Sift powdered sugar over top of cupcakes. Prepare Chocolate Drizzle, if desired. Drizzle over tops of cupcakes.
Top each cupcake with a candle to celebrate a serious chocolate lover's birthday.
Chocolate Drizzle: Place 1/4 cup HERSHEY'S Mini Chips Semi-Sweet Chocolate (reserved from cupcakes) and 1 teaspoon shortening in small microwave-safe bowl. Microwave at medium (50%) 30 seconds; stir. If necessary, microwave at medium an additional 10 seconds at a time, stirring after each heating, just until chips are melted and smooth when stirred.
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.