Chocolate white chip cupcakes with buttercream frosting


3/4 cup Hershey’s natural unsweetened cocoa powder

1.5 cups flour

1.5 cups sugar

1.5 teaspoons baking soda

3/4 teaspoon baking powder

3/4 teaspoon salt

2 large eggs

3/4 cup milk

3/4 cup hot water

3 tablespoons melted butter

1 tablespoon vanilla extract

1 cup Ghirardelli classic white chips

Hershey’s chocolate syrup

Maraschino cherries

Buttercream Frosting (compliments of Southern Living)

1/2 cup butter, softened

2 teaspoons vanilla

1/8 teaspoon salt

1 (16 oz.) package powdered sugar

3 tablespoons milk


  • Preheat oven to 350 degrees. Line muffin pan with baking cups (18-20).
  • Mix flour, cocoa, sugar, baking soda, baking powder and salt with a standing mixer or hand mixer. Beat on low until combined.
  • Raise speed to medium and add eggs, milk, water, butter and vanilla. Beat until smooth.
  • Stir in chips carefully
  • Divide batter between cups and fill about 2/3 full. Bake 20-22 minutes or until toothpick comes out clean.
  • Cool completely. Frost with a pastry bag. Swirl chocolate syrup on top and add a cherry.

Frosting Directions:

  • Beat first three ingredients won medium
  • Gradually add powdered sugar and milk, beating on low speed