Ingredients
For the Cupcakes:
- 1 1/4 cups all-purpose flour 🌾
- 1 tbsp Hershey’s cocoa powder 🍫
- 1/2 tsp baking soda 🥄
- 1/2 tsp salt 🧂
- 1/2 cup unsalted butter, softened 🧈
- 3/4 cup granulated sugar 🍬
- 1 large egg 🥚
- 1/2 cup buttermilk or plant-based milk with vinegar 🥛
- 1 tbsp red food coloring ❤️
- 1 tsp vanilla extract 🌿
- 1/2 tsp white vinegar 🍶
For the Frosting:
- 4 oz cream cheese, softened 🧀
- 1/4 cup butter, softened 🧈
- 1 1/2 cups powdered sugar 🍥
- 1 tsp vanilla extract 🌿
Topping:
- Red sprinkles or sanding sugar 🎊
- Mini Hershey’s Kisses or chocolate chips (optional) 🍫
Instructions
Preheat oven to 350°F (175°C). Line a cupcake pan with liners.
In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
In a large bowl, beat butter and sugar until light and fluffy. Add egg and beat well.
Mix buttermilk, red food coloring, vanilla, and vinegar in a separate bowl.
Gradually add the flour mixture and the wet mixture to the creamed butter, alternating, and mix until just combined.
Divide batter evenly among cupcake liners. Bake for 18-20 minutes or until a toothpick comes out clean. Cool completely.
Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, and beat until creamy and fluffy.
Pipe a generous swirl of frosting onto each cupcake. Top with red sprinkles and a mini Hershey’s Kiss or decorative chocolate, if desired.
Notes
Creative Twists & Tips 🧑🍳✨
- Chocolate Center: Place a Hershey’s Kiss inside the batter for a gooey surprise.
- Mini Cupcakes: Make bite-sized versions for parties and potlucks.
- Holiday Themes: Use green sprinkles for Christmas, pink for Valentine’s Day, or blue for birthdays.