HERSHEY'S Chocolate Bar Filled Chocolate Cupcakes Recipe

Name: HERSHEY'S Chocolate Bar Filled Chocolate Cupcakes Recipe | Recipes
Total time: 20 min
Yield: 2-1/2 dozen cupcakes
Ingredients: 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); 1 pkg (8 oz) cream cheese, softened (250 g); 1/3 cup sugar (75 mL); 1 egg; 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)

Details

Time: 20 minutes
Skill Level: Beginner
Yields: 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

Ingredients

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

egg
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)

Directions

Equipment Needed 

Oven

Mixing Bowl

Mixer

(2) Muffin Tins

Paper Baking Cups

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.

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.