A chocolate Kiss is baked
inside these yummy chocolate cocoa cupcakes, once frosted, another
chocolate Kiss is placed on top for garnish.
Double
Kisses Chocolate Cupcakes
- About 60 HERSHEY'S KISSES
Brand Milk Chocolates
3/4 cup butter or margarine, softened
1 2/3 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2/3 cup HERSHEY'S Cocoa
1 1/4 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
1 1/3 cups water
- Remove wrappers from chocolate
pieces; set aside.
- Heat oven to 350°F
(175°C).
- Line muffin cups (2 1/2-inches
in diameter) with paper bake cups.
- Combine butter, sugar,
eggs and vanilla in large bowl. Beat on high speed of mixer 3
minutes.
- Stir together flour, cocoa,
baking soda, salt and baking powder; add alternately with water
to butter mixture, beating just until blended.
- Fill prepared muffin cups
about 1/2 full with batter.
- Place chocolate piece
in center of each.
- Bake 20 minutes or until
top springs back when touched lightly in center. Remove from
cups to wire rack. Cool completely.
- Frost as desired. Place
another chocolate piece on top of each cupcake.
Makes about 2 1/2 dozen
cupcakes.
Recipe courtesy of the Hershey Kitchens,
and reprinted with permission of The Hershey Company. ©
The Hershey Company.
