Easiest birthday cupcakes

Birthday cupcakes by Bakebellissima.com   It’s not everyday your son celebrates his 11th birthday, and so this week-end we feasted with all kinds of treats, including what I consider the easiest “birthday cupcakes.” What makes these special is that they have all of his favorites inside, including marshmallows and Oreos! The result is like a smores cupcake, gooey and delicious.

Did I mention this is the easiest chocolate cake or cupcake recipe ever? Adapted from a Hersheys recipe, the prep time is 15 minutes, and can be made with 2 bowls, a whisk and spatula. So easy, and completely foolproof! I added a bit more chocolate to give it a brownie-like consistency, and I replace half the boiling water with espresso, because coffee pairs so well with chocolate.

According to the Hershey’s site, this recipe can be used to make one pan cake (13 x 9 x 2), a two layer cake (9 ” round baking pans), a three layer cake (8″ round baking pans), or a Bundt cake (12 cup fluted tube pan.) Adjust baking times accordingly, from 30-35 minutes for the round baking pans, to  50 minutes for the larger Bundt cake.

Happy 11th Josh!!!!   Birthday cupcakes by Bake bellissima

Birthday chocolate cupcakes
adapted from Hershey's Perfectly chocolate chocolate cake recipe (Hersheys.com). Yields 30 cupcakes. Prep time 15 minutes, baking time 15 minutes.
  • 2 cups sugar
  • 1¾ cup spelt or all purpose flour
  • ¾ cup cocoa
  • 1½ teaspoon baking powder
  • 1½ teaspoon baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water or (1/2 cup boiling water and ½ cup espresso)
  • ½ cup semi-sweet chocolate chips
  • 10 Oreo cookies, chopped into pieces
  • 4 tablespoons rainbow sprinkles
  • 2 cups mini marshmallows
  1. Prepare 2 muffin pans with liners and preheat oven to 350 F.
  2. In a large bowl, combine dry ingredients ( sugar, flour, cocoa, baking powder, baking soda, and salt) till well blended.
  3. In a separate bowl, mix the milk, oil, eggs, and vanilla extract. Incorporate into the dry mixture and combine thoroughly.
  4. Add the cup of boiling water, or ½ cup boiling water and ½ espresso to the mix and combine till blended. (The batter is thin).
  5. In the microwave, heat ½ chocolate chips till melted, in 20 second increments, to avoid burning the chocolate. Add the melted chocolate to the batter.
  6. Add 2 tablespoons sprinkles to the batter and mix.
  7. Pour the batter into the prepared muffin pans and top each cupcake with Oreo pieces, mini marshmallows and remaining sprinkles.
  8. Bake for 15 minutes or until test knife comes out clean and allow to cool on a rack.


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