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Commercial RecipeHERSHEY'S Rich Chocolate Cupcakes

Commercial HERSHEY'S Rich Chocolate Cupcakes

Details

Time
17 minutes
Yields
8 dozen cupcakes

What's even better than a chocolate cupcake? A chocolate cupcake with a delicious filling to surprise your tastebuds on that first bite. With a moist HERSHEY'S Cocoa cake and tangy cream cheese filling, these HERSHEY Rich Chocolate Cupcakes are sure to please a crowd.

Ingredients & Directions

Prep Time
2 minutes
Bake Time
15 minutes

Ingredients

  • FILLING
  • 1 lb. 8 oz.
    cream cheese, softened
  • 8 oz.
    sugar
  • 5-1⁄4 oz. (3 large)
    eggs
  • 1⁄4 tsp.
    salt
  • 1 lb. 2 oz.
    HERSHEY'S Mini Semi-Sweet Chocolate Chips, 4000 ct. (Item# 61225)
  • CUPCAKES
  • 2 lbs. 13 oz.
    all-purpose flour
  • 3 lbs.
    sugar
  • 7 oz.
    HERSHEY'S Cocoa, Natural (Item# 63525)
  • 2 Tbsp.
    baking soda
  • 1 Tbsp.
    salt
  • 48 fl. oz.
    water
  • 16 fl. oz.
    vegetable oil
  • 3 fl. oz.
    white vinegar
  • 1 oz.
    vanilla extract
READY TO MAKE THIS?

Directions

1

Prepare FILLING: Mix cream cheese, sugar, eggs and salt in 8 qt. bowl of mixer fitted with paddle attachment until smooth and creamy. Stir in HERSHEY'S Mini Semi-Sweet Chocolate Chips. Set aside. Heat convection oven to 300°F (standard oven: 350°F). Line muffin pans (2-1/2 inches in diameter) with paper baking cups.

2

Prepare CUPCAKES: Blend together flour, sugar, HERSHEY'S Cocoa, baking soda and salt in 20 qt. bowl of mixer fitted with paddle attachment. Mix on low speed 30 seconds. Gradually add water, oil, vinegar and vanilla, mixing on medium speed 2 minutes. Evenly divide the batter into each prepared baking cups (1/2 full). Using level #60 scoop, drop FILLING into center of each cupcake.

3

Bake 15 to 25 minutes* or until wooden pick inserted in cake portion comes out clean. Remove from pan to wire rack. Cool completely.

Tip

Step 3: If using convection oven, rotate pan one-half turn (180°) after 8 minutes of baking.

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