Are you craving a sweet treat that's both incredibly delicious and surprisingly easy to make? Then look no further! This Hershey's Chocolate Cupcake recipe is your answer. Forget those store-bought disappointments; these homemade cupcakes are intensely chocolatey, moist, and perfectly fluffy. They're the perfect recipe for a quick dessert, a birthday celebration, or simply a little self-indulgence. Get ready to dive into a world of chocolatey goodness! This easy recipe is perfect for beginner bakers and experienced cooks alike, offering a delicious and satisfying result every time.
Ingredients:
- 1 ½ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- ¾ teaspoon salt
- 1 ½ cups granulated sugar
- ¾ cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup freshly brewed hot coffee
For the Chocolate Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups powdered sugar
- ¾ cup unsweetened cocoa powder
- ½ cup milk
- 1 teaspoon vanilla extract
Instructions:
Getting Started: Preheat and Prep
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. This ensures even baking and easy removal of your delicious cupcakes.
Making the Cupcake Batter:
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. This dry ingredient mix forms the base of our delicious cupcakes.
- In a separate bowl, combine the sugar, buttermilk, oil, eggs, and vanilla extract. Beat until well combined, creating a smooth batter.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to tough cupcakes.
- Slowly pour in the hot coffee while mixing on low speed. The coffee adds incredible depth of chocolate flavor to the cupcakes, enhancing the overall taste experience.
Baking the Cupcakes:
- Fill each cupcake liner about two-thirds full. This prevents the cupcakes from overflowing during baking.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Baking times can vary slightly depending on your oven.
Making the Chocolate Frosting:
- In a large bowl, beat the softened butter until light and fluffy. This is crucial for a smooth and creamy frosting.
- Gradually add the powdered sugar and cocoa powder, alternating with the milk, and beat until smooth and creamy.
- Stir in the vanilla extract.
Frosting and Serving:
- Once the cupcakes have cooled completely, frost them generously with the chocolate frosting.
- Serve and enjoy your delicious homemade Hershey's Chocolate Cupcakes!
Tips for the Best Chocolate Cupcakes:
- Room temperature ingredients: Using room temperature ingredients helps create a smoother batter and ensures even baking.
- Don't overmix: Overmixing the batter can lead to tough cupcakes. Mix until just combined.
- Check for doneness: Use a toothpick to check if the cupcakes are done. If it comes out clean, they're ready.
- Cool completely: Allow the cupcakes to cool completely before frosting to prevent the frosting from melting.
Variations:
- Add nuts: Fold in chopped walnuts or pecans to the batter for added texture and flavor.
- Different frosting: Try a cream cheese frosting or a peanut butter frosting for a unique twist.
- Chocolate chips: Add chocolate chips to the batter for extra chocolatey goodness.
Nutritional Information (per cupcake, approximate):
Calories: Approximately 350-400 Fat: Approximately 18-20g Sugar: Approximately 30-35g
This Hershey's Chocolate Cupcake recipe is a guaranteed crowd-pleaser. It's a perfect example of how easy it is to create delicious and impressive desserts from scratch. Enjoy!