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Double Chocolate Cocoa Cupcakes


2 hours
Skill Level
30 cupcakes

Multiply HERSHEY’S Chocolate by two in this awesomely sweet, make-from-scratch cocoa cupcake recipe. This double chocolate chip cupcakes recipe (topped with a chocolate drizzle!) creates a spectacular dessert reserved for only the most serious chocolate lovers.

Ingredients & Directions


  • 1 tsp
    baking soda
  • 1 1/4 cups
    granulated sugar
  • 1 tsp
    vanilla extract
  • 2 cups
    HERSHEY'S Mini Chips Semi-Sweet Chocolate (12-oz. pkg.)
  • 3/4 cup
  • 1 Tbsp
    powdered sugar
  • 1/2 cup
    HERSHEY'S Cocoa
  • 1 cup
  • 1/2 tsp
  • 1 1/2 cups
    all-purpose flour
  • 2


Equipment Needed 
Oven Oven
Muffin Cup Tin 2-1/2-Inch Muffin Cup Tin
Mixing Bowl Mixing Bowl
Mixer Mixer
Measuring Cups Measuring Cups
Wire Rack Wire Rack
Microwave-Safe Bowl Microwave-Safe Bowl
Microwave Microwave

Heat oven to 375°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Reserve 1/4 cup small chocolate chips for drizzle, if desired.


Beat shortening and granulated sugar in large bowl until fluffy; beat in eggs and vanilla. Stir together flour, cocoa, baking soda and salt; add alternately with milk to shortening mixture, beating well after each addition. Fold in 1-3/4 cups small chocolate chips. Fill muffin cups 3/4 full with batter.


Bake 20 to 25 minutes or until cupcake springs back when touched lightly in center. Remove from pan to wire rack. Cool completely. Sift powdered sugar over top of cupcakes. Prepare Chocolate Drizzle, if desired. Drizzle over tops of cupcakes.


Top each cupcake with a candle to celebrate a serious chocolate lover's birthday.

Chocolate Drizzle: Place 1/4 cup HERSHEY'S Mini Chips Semi-Sweet Chocolate (reserved from cupcakes) and 1 teaspoon shortening in small microwave-safe bowl. Microwave at medium (50%) 30 seconds; stir. If necessary, microwave at medium an additional 10 seconds at a time, stirring after each heating, just until chips are melted and smooth when stirred.

Additional questions?