2 ratings

The Hershey's-Style Cupcake Frosting

This cupcake recipe is so easy you'll be baking up a storm this holiday season!

There's no better time for baking than the holidays. Who doesn't like a warm batch of cookies to welcome them into a home or some lovely, fresh cupcakes. Use this recipe for the actual cupcakes.

This frosting is made with the filling of Edward's Hershey's Chocolate Cream Pie

Courtesy of Edwards.

Ready in
10 m
Calories Per Serving


  • 12 cupcakes
  • 1 ½ Cup unsalted butter, at room temperature
  • 2 slices of EDWARDS® HERSHEY'S* Chocolate Crème Pie, filling scraped into a bowl
  • 2 Tbsp unsweetened cocoa powder
  • 4 -5 cups of powdered sugar


In a stand mixer bowl, fitted with a paddle attachment, beat together butter, unsweetened cocoa powder and EDWARDS®HERSHEY'S* Chocolate Crème Pie filling.

Add in 2 cups of powdered sugar and beat on low until combined. Increase speed and beat until well blended. Repeat with 2 cups of powdered sugar.

Add in remaining cup of sugar a ¼ cup at a time until desired stiffness of frosting is desired. Transfer frosting to a pastry bag fitted with a round tip and pipe frosting onto completely cooled cupcakes. (Optional: Rim with sprinkles.)