Desserts
This Hershey's Chocolate Cupcakes recipe delivers the rich, fudgy swirls and toasted cocoa crunch you crave—just like your favorite bakery, but made at home. The secret lies in using melted chocolate directly in the batter, creating moist, tender crumb with pockets of melted chocolate that never dry out.
I’ve perfected this version over years of baking, ensuring every bite has that signature Hershey’s flavor with a satisfying texture contrast.
The recipe combines simple ingredients—flour, sugar, eggs, and of course, Hershey’s chocolate bars—with a foolproof method for achieving fudgy swirls and a toasted cocoa crunch topping. Baking time is kept short at 18–22 minutes in a 350°F oven, so you won’t have to wait long for that first forkful.
The frosting is a velvety chocolate buttercream that complements the cupcakes perfectly, while optional chocolate shavings add an elegant touch.
What sets these apart is the moist crumb and the intense chocolate flavor that comes from using real Hershey’s chocolate, not substitutes. No dry cupcakes here—just rich, decadent bites that disappear faster than you can say "second helping."
Whether you’re baking for a celebration or just treating yourself, this recipe delivers professional-quality results every time.
Ready to bake? Let’s get started with the ingredients and step-by-step instructions that will take you from mixing to frosting in no time.
Ingredients for hershey chocolate cupcake
Twelve simple ingredients transform into decadent Hershey’s chocolate cupcakes with fudgy swirls and crunchy cocoa topping.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 cups | Sifted for light texture |
| Granulated Sugar 🍚 | 2 cups | White or light brown |
| Hershey's Milk Chocolate Bars 🍫 | 8 oz | Melted for fudgy swirls |
| Unsalted Butter 🧈 | 1 cup | Room temperature, full-fat |
| Large Eggs 🥚 | 2 whole | Room temperature, separated |
| Baking Powder 🍃 | 2 tsp | Aluminum-free preferred |
| Salt 🧂 | ½ tsp | Diamond Crystal kosher |
| Vanilla Extract 💧 | 1 tsp | Pure Madagascar preferred |
| Whole Milk 🥛 | ½ cup | Room temperature |
| Unsweetened Cocoa Powder 🍫 | ½ cup | Dutch-processed for richness |
| Toasted Cocoa Crumbs 🍫 | ½ cup | For topping, homemade or store-bought |
| Hershey's Chocolate Chips 🍫 | 1 cup | For extra pockets of chocolate |
| Heavy Whipping Cream 🥛 | 1 cup | Cold for buttercream |
| Powdered Sugar 🍚 | 3 cups | For buttercream |
| Hershey's Chocolate Shavings 🍫 | ¼ cup | Optional garnish |
The chocolate matters most here—Hershey’s bars are non-negotiable for that signature flavor. Grab the classic milk chocolate from any grocery store, but if you want to splurge, Costco’s bulk Hershey’s stash is unbeatable for price. For the cocoa powder, Dutch-processed brands like Ghirardelli create a smoother, richer batter. The butter should be full-fat and room temperature—microwave for 30 seconds if it’s cold. Toast your cocoa crumbs in a dry pan over medium heat until fragrant (about 3 minutes) for that bakery-style crunch.
No Hershey’s bars? Semisweet chocolate chips work in a pinch, but expect less intense flavor. Short on cocoa powder? Melted chocolate plus extra flour gets you close—just be ready for a denser crumb. The vanilla extract can be swapped for vanilla bean paste*(if you’ve got it), but pure extract is fine. For the buttercream, powdered sugar from a canister (like Domino) clumps less than pre-sifted. And if you’re feeling fancy, white chocolate shavings on top add a nice contrast to the milk chocolate.
Store cupcakes in an airtight container with parchment between layers for up to 3 days. The buttercream keeps for 5 days in the fridge, but the cupcakes actually taste better the next day once the flavors meld. Freeze unfrosted cupcakes for 3 months*(wrap individually in plastic). For make-ahead prep, bake the cupcakes and freeze them—then toast the crumbs and frost when ready. The chocolate shavings? Use them within 1 week for the best crunch.
Why You'll Love This Recipe
- Here’s what sold me: those chopped Hershey’s bars melt right into the batter, giving you that deep, fudgy flavor without extra steps. The sugar keeps it tender, and the eggs bind it just enough to stay moist—no dry crumbs here.
- I’ll be real: this recipe costs me less than $5 for a dozen cupcakes, but they taste like a bakery treat. The milk chocolate bars add that indulgent touch without breaking the bank, and leftovers? They disappear in a day.
Step-by-step instructions for Hershey's chocolate cupcakes
Here's how to create decadent cupcakes with fudgy swirls and crunchy cocoa topping.
Prepare the Chocolate Swirl Dough
Preheat your oven to 350°F and line two 12-cup muffin tins with cupcake liners. In a medium saucepan, combine the 8 oz Hershey's Milk Chocolate Bars, 1 cup Unsalted Butter, and 1 cup Granulated Sugar. Melt over low heat, stirring constantly until completely smooth. Remove from heat and let cool for 5 minutes—this prevents scrambling when mixed with eggs.
In a separate bowl, whisk together the 2 whole Large Eggs, 1 tsp Vanilla Extract, and 0.5 cup Whole Milk. Slowly pour the melted chocolate mixture into the egg mixture while whisking continuously. The batter should be thick and glossy. This chocolate base will create those signature fudgy swirls in each cupcake.
Mix the Cupcake Batter
In a large mixing bowl, sift together the 2 cups All-Purpose Flour, 2 tsp Baking Powder, 0.5 tsp Salt, and 0.5 cup Unsweetened Cocoa Powder. Create a well in the center and add the chocolate-egg mixture. Gently fold with a spatula until just combined—do not overmix. The batter should be thick and slightly sticky, with a few flour streaks visible.
Fold in 1 cup Hershey's Chocolate Chips using a rubber spatula. These will melt into pockets of gooey chocolate throughout each cupcake. Divide the batter evenly between the two prepared muffin tins, filling each liner ⅔ full. The batter's density means you'll get tall, domed cupcakes with a perfect crumb.
Create the Chocolate Swirls
Bake the cupcakes for 18-20 minutes until a toothpick inserted comes out with moist crumbs (not wet batter). While they bake, prepare the swirls: In a small bowl, combine 1 cup Granulated Sugar with 1 tbsp Unsweetened Cocoa Powder. Once cupcakes are done, immediately use a wooden skewer to pierce each cupcake twice in a cross pattern.
Spoon 1 tsp of the sugar-cocoa mixture into each hole, then gently twist the skewer to create a swirl pattern. This step is what gives these cupcakes their signature look and extra chocolatey flavor. Return to the oven for 2-3 minutes to set the swirls, then let cupcakes cool completely in the pan for 10 minutes before transferring to a wire rack.
Make the Toasted Cocoa Buttercream
In a medium bowl, whip the 1 cup Heavy Whipping Cream until soft peaks form. Gradually add the 3 cups Powdered Sugar, whipping until stiff peaks form. In a separate bowl, melt 4 oz of the remaining Hershey's Milk Chocolate Bars with 2 tbsp Unsalted Butter over low heat, then let cool slightly. Gently fold the melted chocolate into the whipped cream until fully incorporated.
This buttercream should be thick enough to pipe but still smooth. Pipe or spread onto the cooled cupcakes, then immediately sprinkle with 0.5 cup Toasted Cocoa Crumbs while the buttercream is still wet. The crumbs will stick instantly, creating that signature crunchy topping. Finally, garnish with 0.25 cup Hershey's Chocolate Shavings for an elegant finish.
Pro Tips For Making Hershey Chocolate Cupcake
- Melt Chocolate Slowly: Chop the Hershey bars into small, even pieces first—this prevents hot spots when melting. I used to dump in whole bars and end up with greasy, uneven chocolate; now my cupcakes have smooth, rich pockets of flavor.
- Room-Temp Butter: Let the unsalted butter sit out for 30 minutes before creaming—it mixes better and avoids lumps. Cold butter? You’ll end up with a dense, dry batter, and nobody wants that.
- Don’t Overmix Batter: Stop folding in melted chocolate as soon as it’s just combined—overmixing makes cupcakes tough. I learned this after making cupcakes that tasted more like cake than dessert.
- Use a Toothpick Test: Insert a toothpick into the center of the last 5 minutes of baking—if it comes out clean (with a few moist crumbs), they’re done. Overbaking turns them dry; underbaking leaves them gummy.
Essential equipment for this dish
Must-Have Mixing Tools
Start with a stand mixer or hand mixer for the buttercream—my KitchenAid Artisan Series handles heavy powdered sugar without overheating. For the batter, a large mixing bowl (I use Pyrex 5-quart) prevents spills when folding in chocolate chips.
A spatula with a flexible edge (like OXO Good Grips) helps scrape every last bit of thick batter from the bowl. 🥄
Precision Measuring
Use a digital kitchen scale for chocolate and butter—OXO Good Grips gives precise measurements down to the gram. For dry ingredients, a stainless steel measuring cups set (like Farberware) ensures accuracy with flour and cocoa powder.
A fine-mesh sieve (I prefer Microplane) sifts dry ingredients smoothly, preventing lumps in the batter.
Baking Essentials
Two 12-cup muffin tins with nonstick coating (I recommend Wilton) prevent sticking and ensure even baking. Cupcake liners (I use Wilton Classic with floral prints) create a polished look. A wooden skewer (not metal) is perfect for creating the signature swirls without piercing the liners.
For temperature control, a thermometer (like Thermoworks Oven Thermometer) keeps your oven at the exact 350°F needed for perfect texture.
Chocolate Prep Gear
A double boiler (or a heatproof bowl over a saucepan) melts chocolate bars smoothly without burning. I use Hershey’s bars cut into ¼-inch pieces for even melting. A spoon rest (like OXO) keeps melted chocolate ready while you work.
For the cocoa crumb topping, a small dry skillet toasts the crumbs to perfection—just stir constantly over medium heat for 3-4 minutes until fragrant. 🍫
Frosting Finishes
A piping bag with a star tip (I use Ateco #807) creates professional-looking swirls on the buttercream. For quick decorating, a small offset spatula (like West Bend) spreads frosting evenly.
A fine-mesh strainer sifts cocoa crumbs over the buttercream for a smooth, even layer. Finally, a microplane shaves chocolate curls for that bakery-style garnish. 💫
Nutrition facts
Frequently asked questions
Can I substitute Hershey's chocolate with another brand?
The recipe is designed specifically for Hershey's milk chocolate bars to achieve that signature flavor. If you must substitute, use semisweet chocolate chips (like Nestlé Toll House) for a slightly less sweet, more intense chocolate taste. Avoid white chocolate—it won't deliver the same rich, creamy flavor these cupcakes are known for.
Why are my cupcakes dry or crumbly?
Overbaking or overmixing causes dry cupcakes. Bake for exactly 18-20 minutes at 350°F—no longer! Also, ensure your butter is room temperature and don't overmix the batter after adding flour. For extra moisture, add 1 tablespoon sour cream or 1 teaspoon espresso powder to the batter.
How do I make these cupcakes ahead of time?
Bake the cupcakes and let them cool completely, then store in an airtight container with parchment paper between layers for up to 3 days. For longer storage, freeze unfrosted cupcakes for 3 months*(wrap individually in plastic). Frost and decorate only when ready to serve—the buttercream stays fresh for 5 days in the fridge.
Can I make these cupcakes without eggs?
Yes! Replace the 2 eggs with 2 tablespoons ground flaxseed mixed with 6 tablespoons water (let sit for 5 minutes to gel). For a richer texture, use 1/4 cup applesauce or 1/4 cup unsweetened applesauce instead. The batter may be slightly denser, but the flavor remains rich and chocolatey.
What’s the secret to the perfect swirls?
Timing is everything! Pierce the warm cupcakes with a skewer while they’re still in the oven, then add the sugar-cocoa mixture and return for 2-3 minutes to set. Use a wooden skewer (not metal) to avoid piercing the liners. For extra drama, melt a little extra chocolate and drizzle it over the swirls after frosting.