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HERSHEY'S CHIPITS Hearts Vanilla Buttermilk Cupcakes Recipe


20 minutes
Skill Level
12 cupcakes

Get Valentine's Day ready with this Heart Vanilla Buttermilk Cupcakes recipe. Super easy to make and delicious to the taste, try making yours here today!

Ingredients & Directions

Bake Time
20 minutes


  • 1 1/4 cups
    cake flour (reserve 1 tbsp/15 mL; set aside to dust hearts in) (300 mL)
  • 1 tsp
    baking powder (5 mL)
  • 1/2 tsp
    baking soda (2 mL)
  • 1/2 tsp
    salt (2 mL)
  • 1/4 cup
    unsalted butter, softened (50 mL)
  • 3/4 cup
    sugar (175 mL)
  • 2
  • 1 1/2 tsps
    vanilla extract (7 mL)
  • 1/4 tsp
    almond extract (1 mL)
  • 3/4 cup
    buttermilk (175 mL)
  • 1 1/4 cups
    HERSHEY'S CHIPITS Heart Shaped Milk Chocolate Chips (plus second bag for decorating) (200 g)
  • 1 lb
    prepared frosting (500 g)


Equipment Needed 
oven Oven
cupcake pan Cupcake Pan
paper liners Paper Liners
measuring cups Measuring Cups
mixing bowl Mixing Bowl
mixer Mixer

Preheat oven to 350°F (180°C). Line cupcake pan with 12 paper liners.


Combine the first four dry ingredients listed; set aside.


Using an electric mixer, beat butter and sugar together until pale and fluffy. Add the eggs one at a time, beating well after each addition for about 1 minute. Add the vanilla and almond extracts.


With the mixer on low speed add 1/3 of the dry ingredients, then add ½ of the buttermilk. Alternate additions of flour and buttermilk, beating 1 to 2 minutes after each addition until fluffy.


Place HERSHEY’S CHPITS Hearts in a separate bowl, lightly dust Hearts with reserved tablespoon of flour, gently stir into batter. Pour batter into cups, filling 2/3 full.


Bake for 20-25 minutes until golden brown. Allow to cool for a few minutes before removing from the pan. Frost with your preferred icing once completely cool. Decorate as desired with additional HERSHEY’S CHIPITS Hearts.