I made these cupcakes the week Lola insisted on bringing something special to school. They’re straightforward, chocolatey, and come together with pantry staples. The crumb is tender and the cream cheese frosting is smooth enough to swirl or pipe — whichever makes you feel efficient that morning.

This recipe is reliable: it uses simple mixing steps, common baking times, and a frosting that holds up without being overly sweet. If you’re making a batch for a crowd or a classroom, the method scales, and the texture keeps well for a day or two when stored correctly.

Below you’ll find exactly what I used and how I follow the directions, plus practical notes on gear, common mistakes, allergy swaps, and a short freshness plan so your cupcakes taste as good as they look.

What You’ll Gather

Ingredients

3/4 cup (1-1/2 sticks) butter or margarine, softened — provides fat and tenderness to the cake batter; room temperature helps it cream smoothly.
1-2/3 cups sugar — sweetens and contributes to structure and browning.
3 eggs — bind the batter and add lift; room temperature eggs mix in more evenly.
1 teaspoon vanilla extract — flavor enhancer for the cake batter.
2 cups all-purpose flour — the base structure for the cupcakes; measure by spooning and leveling for accuracy.
2/3 cup HERSHEY’S Cocoa — provides chocolate flavor and color.
1-1/4 teaspoons baking soda — primary leavening to help rise.
1 teaspoon salt — balances sweetness and rounds flavors.
1/4 teaspoon baking powder — a bit of extra lift alongside baking soda.
1-1/3 cups water — hydrates the dry ingredients; warm or room temperature both work.
2 (8) ounce package cream cheese, softened — base of the frosting; soft makes for lump-free mixing.
1 stick butter, softened — adds richness and stability to the frosting.
2 lbs. confectioners’ sugar — sweetens and thickens the frosting to pipeable consistency.
2 teaspoons vanilla extract — flavor for the frosting; optional extra for deeper vanilla notes.

Build (Cupcakes for Lola) Step by Step

Preheat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan, or line standard muffin pans with paper liners if making cupcakes.
In a large bowl, combine 3/4 cup (1-1/2 sticks) butter or margarine (softened), 1-2/3 cups sugar, 3 eggs, and 1 teaspoon vanilla extract. Beat on high speed with a mixer for 3 minutes, until light and fluffy.
In a separate bowl, stir together 2 cups all-purpose flour, 2/3 cup HERSHEY’S Cocoa, 1-1/4 teaspoons baking soda, 1 teaspoon salt, and 1/4 teaspoon baking powder.
Add the dry mixture to the butter mixture alternately with 1-1/3 cups water: for example, add half the dry mixture, beat until blended, add half the water, beat until blended, then add the remaining dry mixture and the remaining water, beating until just blended.
Pour the batter into the prepared pans (or fill cupcake liners about two-thirds full). For cakes, bake 30–35 minutes; for cupcakes, bake 18–20 minutes. Bake until a wooden pick inserted in the center comes out clean.
Remove from oven. For cakes, cool 10 minutes in the pans, then remove cakes to wire racks and cool completely. For cupcakes, remove from pans to wire racks and cool completely.
To make the frosting: using a mixer, beat 2 (8-ounce) packages cream cheese (softened) and 1 stick butter (softened) until smooth. Gradually add 2 pounds confectioners’ sugar, beating until smooth and creamy. Stir in 2 teaspoons vanilla extract and beat until combined.
Assemble and frost: if making layered cakes, spread frosting between the layers and on top. For a 13×9 cake, spread frosting evenly over the cooled cake. For cupcakes, frost each cooled cupcake.

Top Reasons to Make Cupcakes for Lola

They’re reliably chocolatey and straightforward. The recipe uses standard pantry ingredients and a no-fuss frosting that doesn’t collapse or get grainy when mixed correctly.

They scale well. Make a 13×9 cake, two rounds, or a batch of cupcakes with no extra recipe math. That flexibility matters when plans change at the last minute.

This frosting is balanced: cream cheese keeps the sweetness in check, which is a relief if you hate overly sweet frosting. It’s also forgiving — if your frosting comes out a little thin, another cup of confectioners’ sugar tightens it up; if it’s too stiff, a teaspoon or two of milk loosens it.

Allergy-Friendly Substitutes

For dairy: use a dairy-free cream cheese and a plant-based stick butter substitute formulated for baking; these are common at grocery stores labeled for vegan baking.
For eggs: commercial egg replacers or a binding swap like 3 tablespoons ground flaxseed mixed with 9 tablespoons water (let sit 5 minutes) can work, but expect a slightly different crumb.
For gluten: swap the 2 cups all-purpose flour for a 1:1 gluten-free all-purpose flour blend that includes xanthan gum; baking time may vary slightly.
For sugar sensitivities: use a cup-for-cup confectioners’ sugar alternative in the frosting designed for baking; reductions in the batter sugar will change texture, so test small batches first.

Kitchen Gear Checklist

Standard mixer (hand or stand) — for creaming butter and making frosting smooth.
Baking pans: muffin tin and liners for cupcakes (or two 9-inch rounds / one 13x9x2-inch pan).
Measuring cups and spoons — accuracy matters for baking soda and baking powder.
Mixing bowls — at least two: one for wet and one for dry.
Rubber spatula — for scraping bowls clean and folding final bits without overmixing.
Wire cooling rack — cools cakes/cupcakes quickly and prevents soggy bottoms.
Wooden pick or cake tester — to check doneness.

Slip-Ups to Skip

Don’t overbeat after adding the dry mix. Once the flour mixture goes in, stir only until blended. Overmixing develops gluten and gives you tough cupcakes.

Don’t under- or over-measure your cocoa. Cocoa affects both flavor and moisture balance. Spoon it into your measuring cup and level it off rather than scooping directly from the container.

Avoid baking straight from the fridge. Batter and room-temperature eggs combine better and produce a more even rise.

Don’t frost warm cupcakes. Any residual heat will liquefy the frosting and ruin the appearance and texture.

Make It Diet-Friendly

If you’re watching sugar, make modest changes and test. Reducing the batter sugar will alter texture and keep time: try decreasing by 10–15% for a start, but expect a drier crumb.

Use a light or reduced-fat cream cheese and a light butter substitute for a slightly lower-fat frosting. The frosting might be softer; chill briefly before piping to firm it up.

For smaller portions, make mini cupcakes by adjusting baking time down and using liners for a portion-controlled treat. The flavor stays intact, and you serve less without overhauling the recipe.

Testing Timeline

Plan for about 45–60 minutes from start to finish for a single cupcake batch: 10–15 minutes to prep and mix, 18–20 minutes bake time, and 15–25 minutes to cool before frosting. If you’re making layered cakes instead, add cooling time: cool cakes 10 minutes in pans then transfer to racks and cool fully (30–60 minutes depending on size) before frosting.

Always use the wooden pick test: a clean pick from center = done. If it comes out with wet batter, give it another 2–3 minutes and test again.

Keep-It-Fresh Plan

Room temperature storage: keep cupcakes in an airtight container for up to 24 hours; frosting with cream cheese is best chilled if you plan to keep them longer.

Refrigeration: store frosted cupcakes in a single layer in an airtight container for up to 3 days. Bring them to room temperature for 20–30 minutes before serving for the best texture.

Freezing: freeze unfrosted cupcakes or layers wrapped tightly in plastic for up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature and frost fresh.

Common Qs About Cupcakes for Lola

Q: Can I swap margarine for butter?
A: The recipe lists butter or margarine; both work. Butter gives more flavor; margarine can yield a slightly softer crumb. Use what you prefer but stick to the same quantity.

Q: Can I use Dutch-process cocoa instead of HERSHEY’S?
A: You can, but Dutch-process is less acidic and may affect rise with baking soda. If you swap, consider using baking powder or a combination designed for Dutch-process cocoa to ensure lift.

Q: Why two teaspoons of vanilla: one in batter and one in frosting?
A: Vanilla in the batter enhances the chocolate, while the extra in the frosting rounds and lifts the cream cheese sweetness. They serve different roles.

Q: My frosting is grainy. What happened?
A: Graininess often means the confectioners’ sugar wasn’t fully incorporated or the cream cheese wasn’t soft enough. Beat until smooth and, if necessary, pass the sugar through a fine sieve before adding.

Q: Can I pipe the frosting?
A: Yes. If you plan to pipe, chill the frosting briefly to firm it. Use a large round or star tip for classic swirls.

Next Steps

If you’re making these for an event, do a single test batch first. Confirm the taste and adjust the frosting sweetness, if needed. For a quick finishing touch, add simple decorations: sprinkles, a dusting of cocoa, or a single chocolate candy on top.

Save the recipe and notes: record any changes you make (oven quirks, cocoa swaps, alternate sugars) so you reproduce the same result next time. And if these are for Lola again, make an extra dozen — they disappear faster than you expect.

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