Sweetheart Chocolate Cupcakes

Name: Valentine's Chocolate Cupcakes Recipe | Hersheyland
Prep time: 40 min
Total time: 120 min
Yield: 30 cupcakes
Ingredients: 2 cups sugar; 1-3/4 cups all-purpose flour; 3/4 cup HERSHEY'S 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 container vanilla frosting (homemade or ready-to-spread) (16 oz.); red food color few drops (optional); 1/4 cup maraschino cherries (optional) chopped; Decorative themed candies, colored sprinkles or sugars (optional)

Skill Level: Beginner

Looking for a sweet treat to impress your friends and family? Pull out all the stops with this Valentine's Chocolate Cupcakes recipe! Perfect for beginners, these decadent cupcakes are made with HERSHEY'S Cocoa and topped with a pink frosting that will make everyone swoon. Add a touch of holiday elegance with open chocolate hearts created with melted and piped HERSHEY'S SPECIAL DARK Chocolate Chips. This Valentine's Chocolate Cupcakes recipe is ideal for Valentine's Day, anniversaries, bridal showers or any occasion that celebrates love.

If you're searching for more Valentine's Day Dessert Recipes to Adore, we have an abundance of delectable desserts that will make their hearts — and taste buds — flutter!

Ingredients & Directions

Yields:: 30 cupcakes

Prep:: 40 Min.
Bake:: 24 Min.
Total:

BAKE MODE:

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Ingredients

2 cups

sugar
1-3/4 cups

all-purpose flour
3/4 cup

HERSHEY'S 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 container

vanilla frosting (homemade or ready-to-spread) (16 oz.)
red food color few drops (optional)
1/4 cup

maraschino cherries (optional) chopped
Decorative themed candies, colored sprinkles or sugars (optional)

You'll Need 

oven

mixer

wire rack

cookie sheet

microwave-safe bowls

microwave

refrigerator

muffin cup pan

Step-By-Step Directions

Heat oven to 350°F. Line about 30 muffin cups (2-1/2 inch in diameter) with paper or foil 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 cups 2/3 full with batter.

Bake 22 to 25 minutes or until wooden pick inserted in centers comes out clean. Cool completely in pans on wire rack.

Frost with vanilla frosting or tint all or part of frosting with a few drops of red food color to get pink. Stir in chopped maraschino cherries, if desired. (For best results, dry cherries thoroughly on paper towels.) Garnish with decorative candies, sprinkles and Open Chocolate Hearts, if desired.

Open Chocolate Hearts:

Cover tray or cookie sheet with waxed paper. Place 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips are melted and smooth when stirred. Spoon melted chocolate into small squeeze bottle, pastry bag or strong resealable plastic food storage bag fitted with writing tip*. Pipe freehand hearts or follow patterns by drawing heart shapes on paper that is slipped under the waxed paper. Refrigerate hearts about 30 minutes or until firm.

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Sweetheart Chocolate Cupcakes

Ingredients & Directions

Ingredients

Step-By-Step Directions

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