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Hershey's Chocolate Cupcakes

  • Yield: Makes 12
Hershey's Chocolate Cupcakes


  • 4 tablespoons (1/2 stick) unsalted butter, melted and cooled
  • 6 tablespoons Hershey's Cocoa powder
  • 1 cup sugar
  • 3/4 cup plus 2 tablespoons all-purpose flour
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup milk, room temperature
  • 1 large egg, lightly beaten, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup boiling water


  1. Place rack in center of oven and heat to 350 degrees. Line cupcake tins with 12 paper liners; set aside.

  2. In a large bowl, combine cocoa, sugar, flour, baking powder, baking soda, and salt. Add butter, milk, egg, and vanilla. Using a hand-held electric mixer on medium speed, beat for two minutes. Add boiling water and beat to combine (batter will be thin). Divide batter evenly between cupcake liners.

  3. Bake until a cake tester inserted into the center comes out clean, about 25 minutes. Cool in pans for 10 minutes. Transfer to a wire rack to cool completely.

Reviews (2)

  • pancakesx 20 Feb, 2011

    I made this recipe as opposed to my usual one because I only needed 12 cupcakes. I thought these were good. I did use dark cocoa. The centers in mine did not sink. I thought they were a little too delicate compared to my usual recipe. The batter was the consistency of water which is very different than other recipes. I would make this again though if I needed only 12 cupcakes.

  • claireallred 28 Oct, 2010

    How do you alter this recipe for high altitude? I made these cupcakes and the middles sunk, probably because they raised too fast in the oven.

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