I’m so excited about this week’s addition to our easy cake mix recipescollection – a Hershey Chocolate Cupcake Recipe!
Make certain that you check out the rest of our cupcake recipes.
I’m a huge fan of Hershey’s chocolate – as evidenced by my growing collection of dessert recipes like my 10-minute S’mores Cake and 1-minute Lava Cake featuring Hershey’s chocolates – so I always have a bit of a stash in the kitchen that I’m just looking for excuses to play with!
This Hershey’s Chocolate Cupcake Recipe uses their decadent Cookies & Cream candy bars in both the batter and the frosting, making for a rich and ultra-indulgentdessert.
Add this to your cake mix collection recipe index, too!
I took it easy on myself and used a white cake mix for the cupcake, simply breaking up bits of Hershey’s Cookies and Cream bars and stirring them in to the batter. They melted really nicely and brought an amazing richness to the cupcake.
The frosting was pretty easy too – and it’s from scratch! I simply melted some extra squares of the Cookies & Cream chocolate bar and stirred in some icing sugar to get a nice thick texture. Add a bit of butter if you overdo the icing sugar and the frosting gets too tough.
My daughter loved these cupcakes – quickly pointing out how much they look like “Dalmation Cupcakes.” These would be great for a puppy-themed birthday party, or a farm themed birthday party as “Cow-spot Cupcakes.” Either way these are super cute and delicious!
Table of Contents
Can I use other Hershey chocolate bars?
You bet! You can use any hershey’s milk chocolate bar or Hershey candy bars that you want for this sweet treat. These candy bar cupcakes are a great way to make the best cupcakes topped with Hershey bars of your choice.
Can I make chocolate cupcakes instead of vanilla?
Yes, you can. The chocolate bar pieces on top of the cupcakes can easily be made with chocolate cupcakes and even homemade chocolate frostings.
What equipment do I need to make these simple cupcakes?
For this easy dessert, you’ll want to have a small bowl, a large bowl, cupcake liners, an electric mixer, and measuring cups.
How soon can I frost cupcakes after baking them?
Once you let the cupcakes cool on the cooling rack, you can start to add the frosting. I like to let my cupcakes cool to room temperature on a wire rack so I can be sure that the frosting on these cupcakes doesn’t melt right off. Even a little bit of heat will affect the frosting.
Can I add other toppings to these cupcakes?
Absolutely. If you want to add a drizzle of chocolate syrup, cool whip, melted chocolate, powdered sugar, chocolate ganache, or cream cheese frosting to this candy bar cake or cupcake recipe, go for it.
I love the original recipe, but with a sweet treat this good, there are always ways to vary it up.
How do I know when the cupcakes are done baking?
The next time that you make this recipe be sure that you stick a clean toothpick into the middle of a cupcake to make sure it’s done. You don’t have to do this to the center of each cupcake, but testing a couple is a good idea.
How do I store leftover cupcakes?
The best way to keep these cookies tender and soft to enjoy with a cup of milk or hot coffee is to store them in an airtight container for later. You can also cover them with plastic wrap for safe keeping.
Shop My Planning Printables:
The following planning printables of mine can be found on:
How amazing does that cupcake look? Not bad for a boxed cupcake hack!
What’s your favourite candy bar? Leave us a comment and we’ll try to add it to ourcandy bar cupcake recipes!
Hershey Chocolate Cupcake Recipe
You're going to love these delicious cupcakes!
Ingredients
- 1 box white cake mix made to box directions
- 2 Hershey's Cookies & Cream bars or 16 mini bars
- 2-3 cups icing sugar
- 1 Tablespoon butter if needed
Instructions
Preheat oven to 350F.
Make cupcakes according to box directions. Stir in broken pieces of one Cookies & Cream bar and portion out 1/4 cup of batter into prepared cupcake liners. Bake to box directions.
Make the frosting by melting the second bar in the microwave in 20 second bursts, stirring in between each heating to prevent scorching. Stir in the icing sugar to achieve your desired texture - add in a bit of butter if the frosting gets too thick and stiff.
Frost cupcakes with a Wilton 1A frosting tip and garnish with a small square of Hershey's Cookies & Cream chocolate.
Nutrition Information:
Yield: 12Serving Size: 1
Amount Per Serving:Calories: 281Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 3mgSodium: 44mgCarbohydrates: 63gFiber: 0gSugar: 59gProtein: 1g
Did you make this recipe?
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