These yummy cupcakes can be made on your Big Green Egg. Whip up a bunch and surprise your guests.

Add to the ingredients the following for more flavors to create Hershey’s “Perfectly Chocolate” Chocolate Cupcakes:

Peanut butter frosting (see recipe for Peanut Butter Frosting below)
Hershey’s syrup (to drizzle on top of cupcakes)
mini Reese’s Peanut Butter Cups (for top of cupcakes)


  • Prep Time: 10m
  • Cook Time: 15m
  • Total Time: 20m
  • Serves: 8
  • Yield: Lots of yummies
  • Category:


To make the cupcakes

  • 2 c sugar
  • 1 3/4 c all purpose flour
  • 3/4 c Hershey's Cocoa
  • 1 1/2 tsp. baking powder
  • 1 1/2 tsp. baking soda
  • 1 tsp. salt
  • 2 eggs
  • 1 c milk
  • 1/2 c vegetable oil
  • 2 tsp. vanilla extract
  • 1 c boiling water (or hot coffee)

To make the frosting

  • 1/2 c butter, softened
  • 1 c creamy peanut butter
  • 2 c confectioners sugar
  • 2 tbsp. to 4 tbsp. milk (to consistency desired)
  • 1 tsp. vanilla


Big Green Egg (BGE) Set-Up

  1. 350 degrees indirect.... we used plate setter on L and S BGEs and adjustable rig above spider with stone on the other L BGE


  1. Combine dry ingredients in bowl.
  2. Add eggs, milk, oil and vanilla; beat on medium speed 2 minutes.
  3. Stir in boiling water (batter will be thin). Pour into mini muffin pans lined with cupcake liners (lightly spray inside cupcake liners with Pam or Bakers Joy).
  4. Bake 10-12 minutes or until toothpick inserted in center comes out clean.
  5. Cool completely... then pipe on a dollop of peanut butter frosting, lightly drizzle with Hershey's chocolate syrup and top with a mini Reese's peanut butter cup standing on edge.

Peanut Butter Frosting Directions

  1. Beat butter and peanut butter in large bowl until light and fluffy.
  2. Mix in confectioners sugar.
  3. Add vanilla and 2 tablespoons of the milk.
  4. Add more milk, a little at a time, to desired spreading consistency.