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HERSHEY'S Miniatures Filled Rich Chocolate Cupcakes


2 hours 30 minutes
Skill Level
36 cupcakes

Who needs frosting when you have HERSHEY’S Milk Chocolate Bars? A rich cream cheese filling topped with HERSHEY’S Milk Chocolate take these easy cupcakes over the top.

Ingredients & Directions

Prep Time
20 minutes
Bake Time
20 minutes
Cool Time
1 hour 30 minutes


  • 3 cups
    all-purpose flour
  • 2 cups
  • 2/3 cup
    HERSHEY'S Cocoa
  • 2 tsps
    baking soda
  • 1 tsp
  • 2 cups
  • 2/3 cup
    vegetable oil
  • 2 Tbsps
    white vinegar
  • 2 tsps
    vanilla extract
  • 36
    HERSHEY'S Miniatures Chocolate Bars or HERSHEY'S Miniatures Gold Bars
  • Filling
  • 1 package
    cream cheese (8-oz.), softened
  • 1/3 cup
  • 1
  • 1/8 tsp
  • 1 cup
    HERSHEY'S Special Dark Chocolate Chips HERSHEY'S Semi-Sweet Chocolate Chips or HERSHEY'S Mini Chips Semi-Sweet Chocolate

Step-By-Step Directions

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

Prepare Filling; set aside. Heat oven to 350° F. Line 36 muffin cups (2-1/2 inches in diameter) with paper bake 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 3 minutes. Fill muffin cups 1/2 full with batter. Spoon 1 level tablespoon Filling into center 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 15 to 20 minutes. Place unwrapped miniature bar on top of each cupcake. Cool completely. Cover; refrigerate leftovers.

Filling: Beat cream cheese, sugar, egg and salt in small bowl until smooth and creamy. Stir in chocolate chips.

Additional questions?