Spring Surprise Chocolate Cupcakes Recipe

Spring Surprise Chocolate Cupcakes Recipe

25 min


1 1/4 cupall-purpose flour (300 mL)
1 cupsugar (250 mL)
1/3 cupHERSHEY'S Cocoa (75 mL)
1/2 tspbaking soda (2 mL)
3/4 cupwater (175 mL)
1/2 cupvegetable oil (125 mL)
1 egg (1)
1 tspvanilla extract (5 mL)
Surprise Filling (recipe follows)
sweetened coconut flakes (optional)


    1. Heat oven to 350°F (180° C). Place 18 paper liners (2-1/2 inches/6 cm in diameter) in muffin pans.

    2. Combine flour, sugar, cocoa, baking soda, water, oil, egg and vanilla in medium bowl; beat until smooth. Fill muffin cups 2/3 full with chocolate mixture. Prepare SURPRISE FILLING; spoon about 1 tbsp (15 mL) filling onto top of chocolate batter in each cup.

    3. Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean. Remove from pans to wire rack; cool completely. Garnish with additional coconut, if desired.

    Makes 18 cupcakes.

    Surprise Filling: Beat 1 package (8 oz/250 g) softened cream cheese, 1/3 cup (75 mL) sugar and 1 egg in medium bowl; stir in 1/2 cup (125 mL) sweetened coconut flakes. Stir in few drops food colouring, if desired.
Top 5 HERSHEY'S CHIPITS Cookie Recipes

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