These Deliciously Dark Chocolate Cupcakes live up to their name. This moist cake stars HERSHEY'S SPECIAL DARK Chocolate Chips crowned with vanilla buttercream frosting. Elevate your presentation with a topping of fresh berries and even more HERSHEY'S SPECIAL DARK Chocolate Chips.
Heat convection oven to 300°F (standard oven: 350°F). Line muffin pans (2-1/2 inches in diameter) with paper baking cups.
Mix cake mix, sour cream, water, oil, eggs and vanilla in 20 qt. bowl of mixer fitted with paddle attachment. Mix on medium speed 2 minutes. Stir in HERSHEY'S SPECIAL DARK Chocolate Chips. Evenly divide batter into each prepared baking cups.
Bake 15 to 25 minutes* or until wooden pick inserted in center comes out clean. Remove from pan to wire rack. Cool completely.
Prepare VANILLA BUTTERCREAM FROSTING**: Mix butter in 20 qt. bowl of mixer fitted with paddle attachment until creamy. Gradually add powdered sugar, milk and vanilla, mixing to spreading consistency (additional milk may be needed).
Frost cupcakes. Garnish with fresh berries or HERSHEY'S SPECIAL DARK Chocolate Chips, if desired.
Step 3: If using convection oven, rotate pans one-half turn (180°) after 8 minutes of baking. Additional Directions: CHOCOLATE BUTTERCREAM FROSTING: Add 1-1/4 oz. (1/3 cup) HERSHEY'S Cocoa to 2 cups prepared VANILLA BUTTERCREAM FROSTING (additional milk may be needed.).