Santa Hat Cupcakes Recipe

Name: Santa Hat Cupcakes Recipe | Recipes
Prep time: 35 min
Total time: 71 min
Yield: 36 cupcakes
Ingredients: 5 1/4 cups homemade vanilla frosting* or about 3 cans (16 oz./454 g each) ready-to-spread vanilla frosting (1 L plus 310 mL); 36 strawberries about 1 inch (2.5 cm) high; 2 cups sugar (500 mL); 1 3/4 cups all-purpose flour (425 mL); 3/4 cup HERSHEY'S Cocoa (175 mL); 1 1/2 tsps baking powder (7 mL); 1 1/2 tsps baking soda (7 mL); 1 tsp salt (5 mL); 2 eggs; 1 cup milk (250 mL); 1/2 cup vegetable oil (125 mL); 2 tsps vanilla extract (10 mL); 1 cup boiling water (250 mL); 1 cup HERSHEY'S CHIPITS Pure Semi-Sweet Chocolate Chips (250 mL)

Details

Time: 1 hour 11 minutes
Skill Level: Beginner
Yields: 36 cupcakes

These will become the star of the show! Chocolatey cupcakes are topped with upside-down strawberries for a festive treat with HERSHEY'S CHIPITS. Make your own today!

Ingredients & Directions

Prep Time: 35 minutes
Bake Time: 26 minutes
Cool Time: 10 minutes

BAKE MODE:

Prevent your screen from going dark while you bake.

Ingredients

5 1/4 cups

homemade vanilla frosting* or about 3 cans (16 oz./454 g each) ready-to-spread vanilla frosting (1 L plus 310 mL)
36

strawberries about 1 inch (2.5 cm) high
HERSHEY'S “Especially Dark” Chocolate Cupcakes (recipe follows):
2 cups

sugar (500 mL)
1 3/4 cups

all-purpose flour (425 mL)
3/4 cup

HERSHEY'S Cocoa (175 mL)
1 1/2 tsps

baking powder (7 mL)
1 1/2 tsps

baking soda (7 mL)
1 tsp

salt (5 mL)
2

eggs
1 cup

milk (250 mL)
1/2 cup

vegetable oil (125 mL)
2 tsps

vanilla extract (10 mL)
1 cup

boiling water (250 mL)
1 cup

HERSHEY'S CHIPITS Pure Semi-Sweet Chocolate Chips (250 mL)

Directions

Equipment Needed 

Oven

(2) Muffin Tins

Foil or Paper Baking Cups

Measuring Cups

Mixing Bowl

Mixer

Wire Rack

Piping Bag

Prepare HERSHEY'S "Especially Dark" Chocolate Cupcakes and vanilla frosting. Wash, dry and hull strawberries; set aside.

Cut tops off cupcakes, if needed, to make a flat surface; save tops for another use. Place frosting in pastry bag with piping tip. Pipe about 2 tbsps (30 mL) frosting on top of each cupcake.

Place strawberry with pointed end up on top of each cupcake. Add dot of frosting to top of strawberry peak. Serve immediately or refrigerate until ready to serve. For best results, use within 24 hours of assembly.

HERSHEY'S "Especially Dark" Chocolate Cupcakes:

Heat oven to 350°F (180°C). Line 36 muffin cups (2-1/2 inches/6.5 cm in diameter) with foil or paper baking cups.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Fill each cup about half full with batter.
Bake 10 minutes; carefully sprinkle 10 to 12 (about 1 tsp/5 mL) chocolate chips on top of each cupcake. Continue baking an additional 15 to 17 minutes or until wooden pick inserted in cupcakes comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely.

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