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Commercial RecipeHERSHEY'S Mini Chocolate Cupcakes

Commercial HERSHEY'S Mini Chocolate Cupcakes

Details

Time
0 minutes
Yields
10 dozen mini cupcakes

These HERSHEY Mini Chocolate Cupcakes are a must-try recipe for your next catered party. HERSHEY'S Cocoa and HERSHEY'S Milk Chocolate Bars make these moist, bite-sized treats super rich and tasty. The secret ingredient, cola, gives these cupcakes extra lightness.

Ingredients & Directions

Ingredients

  • CHOCOLATE CUPCAKES
  • 1 lb.
    sugar
  • 10 oz.
    all-purpose flour
  • 3-1⁄2 oz.
    HERSHEY'S Cocoa, Natural (Item# 63505)
  • 2 tsp.
    baking soda
  • 1 tsp.
    baking powder
  • 1 tsp.
    salt
  • 7 oz. (4 large)
    eggs
  • 8 fl. oz.
    buttermilk or sour milk
  • 8 fl. oz.
    cola, at room temperature
  • 8 fl. oz.
    vegetable oil
  • 1 tsp.
    vanilla extract
  • CHOCOLATE FROSTING
  • 6 oz.
    salted butter, softened
  • 3-1⁄2 oz.
    HERSHEY'S Cocoa, Natural (Item# 63505)
  • 2 tsp.
    vanilla extract
  • 1 lb. 6 oz.
    powdered sugar
  • 5-1⁄3 fl. oz.
    cola, at room temperature
  • --
    HERSHEY'S Milk Chocolate Bar, 1.55 oz. (Item# 24000), shaved (optional)
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Directions

1

Heat convection oven to 300°F (standard oven: 350°F). Line small or mini muffin pans (1-3/4 inches in diameter) with paper baking cups.

2

Prepare CHOCOLATE CUPCAKES: Blend together sugar, flour, HERSHEY'S Cocoa, baking soda, baking powder and salt in 20 qt. bowl of mixer fitted with paddle attachment. Mix on low speed 30 seconds. Add eggs, buttermilk, cola, oil and vanilla, mixing on medium speed 2 minutes (batter will be thin). Evenly divide batter into each prepared baking cups (1/2 oz.).

3

Bake 10 to 12 minutes* or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely.

4

Prepare CHOCOLATE FROSTING: Mix butter, HERSHEY'S Cocoa and vanilla together in 20 qt. bowl of mixer fitted with paddle attachment until creamy. Add powdered sugar and cola, mixing until spreading consistency. Frost; garnish with shaved HERSHEY'S Milk Chocolate Bars, if desired.

Tip

Step 3: If using convection oven, rotate pan one-half turn (180°) after 5 minutes (large cupcakes: 8 minutes) of baking. Additional Directions: For large cupcakes, line muffin cups (2-1/2 inches in diameter with paper baking cups). Evenly divide batter into each prepared baking cups (1-1/2 oz.). Bake 15 to 18 minutes or until wooden pick inserted in center comes out clean. Makes 40 cupcakes

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