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Santa Hat Cupcakes Recipe


26 Min.
35 Min.
Skill Level:
36 cupcakes

These will become the star of the show! Chocolatey cupcakes are topped with upside-down strawberries for a festive treat with HERSHEY'S CHIPITS. Make your own today!

Ingredients & Directions

Prep Time
35 minutes
Bake Time
26 minutes
Cool Time
10 minutes


Prevent your screen from going dark while you bake.


  • 5 1/4 cups
    homemade vanilla frosting* or about 3 cans (16 oz./454 g each) ready-to-spread vanilla frosting (1 L plus 310 mL)
  • 36
    strawberries about 1 inch (2.5 cm) high
  • HERSHEY'S “Especially Dark” Chocolate Cupcakes (recipe follows):
  • 2 cups
    sugar (500 mL)
  • 1 3/4 cups
    all-purpose flour (425 mL)
  • 3/4 cup
    HERSHEY'S Cocoa (175 mL)
  • 1 1/2 tsps
    baking powder (7 mL)
  • 1 1/2 tsps
    baking soda (7 mL)
  • 1 tsp
    salt (5 mL)
  • 2
  • 1 cup
    milk (250 mL)
  • 1/2 cup
    vegetable oil (125 mL)
  • 2 tsps
    vanilla extract (10 mL)
  • 1 cup
    boiling water (250 mL)


Equipment Needed 
oven Oven
muffin tins (2) Muffin Tins
foil or baking paper cups Foil or Paper Baking Cups
measuring cups Measuring Cups
mixing bowl Mixing Bowl
mixer Mixer
wire rack Wire Rack
piping bag Piping Bag

Prepare HERSHEY'S "Especially Dark" Chocolate Cupcakes and vanilla frosting. Wash, dry and hull strawberries; 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 tbsps (30 mL) frosting on top of each cupcake.


Sweetened whipped cream or whipped topping can be substituted for vanilla frosting. Assemble cupcakes just before serving.


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.

HERSHEY'S "Especially Dark" Chocolate Cupcakes:

  1. Heat oven to 350°F (180°C). Line 36 muffin cups (2-1/2 inches/6.5 cm in diameter) with foil or paper baking cups.
  2. 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 each cup about half full with batter.
  3. Bake 10 minutes; carefully sprinkle 10 to 12 (about 1 tsp/5 mL) 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; remove from pan to wire rack. Cool completely.