HERSHEY'S “Especially Dark” Chocolate Cupcakes

Name: HERSHEY'S "Especially Dark" Chocolate Cupcakes Recipe | Hersheyland
Prep time: 3 min
Total time: 40 min
Yield: 36 cupcakes
Ingredients: 2 cups sugar; 1 3/4 cups all-purpose flour; 3/4 cup HERSHEY'S SPECIAL DARK Cocoa; 1 1/2 tsps baking powder; 1 1/2 tsps baking soda; 1 tsp salt; 2 eggs; 1 cup milk; 1/2 cup vegetable oil; 2 tsps vanilla extract; 1 cup boiling water; 1 cup HERSHEY'S Semi-Sweet Chocolate Chips or HERSHEY'S SPECIAL DARK Chocolate Chips

Skill Level: Beginner

This dark chocolate cupcakes recipe has deep flavor to delight every chocolate lover! We've got a treat that's decadent, but not too sweet, just like your favorite flavor of chocolate. These HERSHEY'S "Especially Dark" Chocolate Cupcakes are made with both HERSHEY'S SPECIAL DARK Cocoa and HERSHEY'S SPECIAL DARK Chocolate Chips for the perfect dessert. Our dark chocolate cupcakes recipe just needs a little icing on the cake. Top your treats with our Perfectly Dark Chocolate Frosting.

Ingredients & Directions

Yields:: 36 cupcakes

Prep:: 3 Min.
Bake:: 27 Min.
Total:

BAKE MODE:

Prevent your screen from going dark while you bake.

Ingredients

2 cups

sugar
1 3/4 cups

all-purpose flour
3/4 cup

HERSHEY'S SPECIAL DARK Cocoa
1 1/2 tsps

baking powder
1 1/2 tsps

baking soda
1 tsp

salt
2

eggs
1 cup

milk
1/2 cup

vegetable oil
2 tsps

vanilla extract
1 cup

boiling water
1 cup

HERSHEY'S Semi-Sweet Chocolate Chips or HERSHEY'S SPECIAL DARK Chocolate Chips

READY TO MAKE THIS?

You'll Need 

Bowl

Mixer

Foil or Paper Baking Cups

Muffin Cup Tin

Step-By-Step-Directions

Heat oven to 350° F. Line 36 muffin cups (2-1/2 inches in diameter) with foil or paper baking cups.

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 mixer 2 minutes. Stir in boiling water (batter will be thin). Fill each cup about half full with batter.

Bake 10 minutes; carefully sprinkle 10 to 12 (about 1 teaspoon) chocolate chips on top of each cupcake. Continue baking an additional 15 to 17 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely.

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