HERSHEY'S “Especially Dark” Chocolate Cupcakes
Details
- Timing
- Timing
- Total:
- Bake:
- 27 Min.
- Prep:
- 3 Min.
- Skill Level:
- Beginner
- Yields:
- 36 cupcakes
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
- Prep Time
- 3 minutes
- Bake Time
- 27 minutes
- Cool Time
- 10 minutes
Ingredients
-
2 cupssugar
-
1 3/4 cupsall-purpose flour
-
3/4 cup
-
1 1/2 tspsbaking powder
-
1 1/2 tspsbaking soda
-
1 tspsalt
-
2eggs
-
1 cupmilk
-
1/2 cupvegetable oil
-
2 tspsvanilla extract
-
1 cupboiling water
-
1 cupHERSHEY'S Semi-Sweet Chocolate Chips or HERSHEY'S SPECIAL DARK Chocolate Chips
Step-By-Step-Directions
Bowl
Mixer
Foil or Paper Baking Cups
Muffin Cup Tin
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.
