Strawberry Santa Hat Cupcakes

Prepare HERSHEY’S “Especially Dark” Chocolate Cupcakes and vanilla frosting.

HERSHEY’S “Especially Dark” Chocolate Cupcakes Recipe below:

Heat oven to 350F and line 36 muffin cups with foil or paper baking cups.

Stir together 2 cups sugar, 1 ¾ cups all-purpose flour, ¾ cup cocoa, 1 ½ tsp baking powder, 1 ½ tsp baking soda and 1 tsp salt in large bowl.

Add 2 eggs, 1 cup milk, ½ cup vegetable oil and 2 tsp vanilla; beat on medium speed of mixer for 2 minutes.

Stir in 1 cup boiling water (batter will be thin). 

Fill each cup about half full with batter.

Bake 10 minutes and then carefully 10 to 12 chocolate chips on top of each cupcake.

Continue baking an additional 15 to 17 minutes or until wooden pick inserted in cupcakes comes out clean.

Cool 10 minutes and then remove from pan to wire rack to cool completely.

Wash, dry and hull 36 strawberries and set aside.

Cut tops off cupcakes, if needed, to make a flat surface. Save tops for another use.

Place frosting in pastry bag with piping tip. Pipe about 2 tbsp frosting on top of each cupcake.

Place strawberry with pointed end up on top of each cupcake.

Add dot of frosting to top of strawberry peak.

Serve immediately or refrigerate until ready to serve. For best results, use within 24 hours of assembly.