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HERSHEY'S Chocolate Bar Filled Chocolate Cupcakes Recipe


20 minutes
Skill Level
2-1/2 dozen cupcakes

These chocolatey cupcakes are so decadent! HERSHEY'S Cocoa and Milk Chocolate Bars combine to fulfill a chocolate-lover's dream.

Ingredients & Directions

Bake Time
20 minutes


  • 3 cups
    all-purpose flour (750 mL)
  • 2 cups
    sugar (500 mL)
  • 2/3 cup
    HERSHEY'S Cocoa (150 mL)
  • 2 tsps
    baking soda (10 mL)
  • 1 tsp
    salt (5 mL)
  • 2 cups
    water (500 mL)
  • 2/3 cup
    vegetable oil (150 mL)
  • 2 tbsps
    white vinegar (30 mL)
  • 2 tsps
    vanilla extract (10 mL)
  • 3
    HERSHEY'S Creamy Milk Chocolate Candy Bars, broken into sections* (each) (45 g)
  • Chocolate Bar Filling:
  • 1 pkg (8 oz)
    cream cheese, softened (250 g)
  • 1/3 cup
    sugar (75 mL)
  • 1
  • 1/8 tsp
    salt (0.5 mL)
  • 4
    HERSHEY'S Creamy Milk Chocolate Candy Bars, cut into 1/4-inch (6 mm) pieces* (each) (45 g)


Equipment Needed 
oven Oven
mixing bowl Mixing Bowl
mixer Mixer
muffin tins (2) Muffin Tins
paper baking cups Paper Baking Cups
wire rack Wire Rack

Prepare Chocolate Bar Filling. Beat cream cheese, sugar, egg and salt in small bowl until smooth and creamy. Stir in chocolate bar pieces.


Any size HERSHEY'S Milk Chocolate Bars may be used to make a total of about 6 ounces (175 g) or about 1 cup (250 mL) chocolate pieces.


Heat oven to 350°F (180°C). Line muffin cups (2-1/2 inches (6.5 cm) in diameter) with paper baking cups.


Stir together flour, sugar, cocoa, baking soda and salt in large bowl. Add water, oil, vinegar and vanilla; beat on medium speed of mixer 2 minutes. Fill muffin cups 2/3 full with batter. Spoon 1 level tablespoon (15 mL) filling into centre of each cupcake.


Bake 20 to 25 minutes or until wooden pick inserted in cake portion comes out clean. Remove from pan to wire rack. Cool completely. Top each cupcake with chocolate bar piece.