17 Jun 2010 Hershey Bar Cupcakes

These are good! Do you remember the depression era recipe for Chocolate Cake, or Wacky Cake as it was sometimes called? I think the base of this cupcake is based on that recipe. There’s no egg in the cake and no butter either. The surprise ingredient is white vinegar! It works. Wacky cake is good. It has a good chocolate taste, great color, not overly moist, but definitely not dry either. It’s a good cake! This cupcake recipe has two OTHER bonus points. One, filling. All great cupcakes have a filling, right? Two, a no-work, one ingredient frosting! Need I say ANY more?! Other than I should learn to take better pictures?

Hershey Bar Cupcakes

For the Filling

8 oz. cream cheese, softened
1/3 cup sugar
1 egg
1/8 teaspoon salt
6 oz. HERSHEY’S Milk Chocolate Bars chopped into 1/4-inch pieces (use any sized bars, get whatever is cheapest at the store. You’ll need about 1 cup of chopped Hershey Chocolate for the filling)

For the Cake

3 cups all-purpose flour
2 cups sugar
2/3 cup Hershey’s cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 cups water
2/3 cup vegetable oil
2 tablespoons plain white vinegar
2 teaspoons vanilla extract

For the Frosting

2 large (4.4 oz.) bars of Hershey Chocolate (again, you can use any size bar…but I found one section of the 4.4 oz bar to be the right amount of frosting for my preference. Each bar has 12 portions, 2 bars frosts 2 dozen cupcakes)

Directions:
1. Prepare the filling. Beat cream cheese, sugar, egg and salt in small bowl until smooth and creamy. Stir in chopped chocolate bar pieces. Set aside.

2. Preheat oven to 350°F. Line 24 cupcake tins with paper liners.

3. Prepare the cupcake batter. With an electric mixer, stir together flour, sugar, cocoa, baking soda and salt to combine. Add in water, oil, vinegar and vanilla; beat on medium speed for 2 minutes. Fill each cupcake pan 1/3 of the way with batter. Spoon 1 level tablespoon of the reserved filling into the center of each cupcake. Top with more cake batter until cupcake pans are full. (I had some excess batter, but not excess filling or chocolate…so I also made 6 plain cupcakes.)

4. Bake the cupcakes. 18-20 minutes or until wooden pick inserted in cake portion comes out clean. Remove from oven to wire rack.

5. Frost the cupcakes. Top each cupcake with one section of the large sized Hershey bar. Let chocolate melt (5-8 minutes) and then spread with spatula to ice the top of the cupcake. (How easy is that?!)

5. Let cupcakes cool completely. Chocolate will harden (You may need to put cupcakes in RF for an hour or so to finish the hardening process).

Yummy! Wonderful cake, creamy filling, and a hard chocolate frosting. One of the best cupcakes in the I’ve ever tasted, actually. My poor daughter (the one on Weight Watchers) is usually very good about ignoring the baked goods I often have hanging out on the counter…but she’s having a very hard time with these….

The original recipe was found at Hersheys.com.

Thanks for visiting my kitchen today!

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