Chocolate Bar Filled Chocolate Cupcakes

Chocolate Bar Filled Chocolate Cupcakes

These chocolatey cupcakes are so decadent! HERSHEY'S Cocoa and Milk Chocolate Bars combine to fulfill a chocolate-lover's dream.


3 cupsall-purpose flour (750 mL)
2 cups sugar (500 mL)
2/3 cup HERSHEY'S Cocoa (150 mL)
2 tspbaking soda (10 mL)
1 tspsalt (5 mL)
2 cupswater (500 mL)
2/3 cupvegetable oil (150 mL)
2 tbspwhite vinegar (30 mL)
2 tspvanilla extract (10 mL)
3 HERSHEY'S Milk Chocolate Bars, broken into sections* (45 g each)
1 pkgcream cheese, softened (8 oz) (250 g)
1/3 cupsugar (75 mL)
1 egg (1)
1/8 tspsalt (0.5 mL)
4 HERSHEY'S Milk Chocolate Bars,cut into 1/4-inch (6 mm) pieces* (45 g each)


    1. Prepare CHOCOLATE BAR FILLING. Beat cream cheese, sugar, egg and salt in small bowl until smooth and creamy. Stir in chocolate bar pieces.

    2. Heat oven to 350°F (180°C). Line muffin cups (2-1/2 inches (6.5 cm) in diameter) with paper bake cups.

    3. 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.

    4. 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.

    Makes about 2-1/2 dozen cupcakes.

    * Any size HERSHEY'S Milk Chocolate Bars may be used to make a total of about 6 ounces (175 g) or about 1 cup (250 mL) chocolate pieces.
CHIPITS Chewy Milk Chocolate Cookies made with CHIPITS Milk Chocolate Chips

Top 5 HERSHEY'S CHIPITS Cookie Recipes

There's nothing better than a warm cookie fresh from the oven. Can you guess our most popular cookie recipe?

go to top