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Double KISSES Chocolate Cupcakes Recipe

Things You'll Need

  • About 60 HERSHEY'S KISSES Brand Milk Chocolates
  • 3/4 cup (1-1/2 sticks) butter or margarine, softened
  • 1-2/3 cups sugar
  • 3 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
  • VANILLA FROSTING (recipe follows)

How to Make

  • 1. Remove wrappers from chocolate pieces; set aside. Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups.
  • 2. 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.
  • 3. Bake 10 minutes; without removing from oven, place chocolate piece on top. Continue baking another 10 minutes or until top springs back when touched lightly in center. Cool completely in pan on wire rack. Prepare and frost with VANILLA FROSTING. Place another chocolate piece on top of each cupcake. About 2-1/2 dozen cupcakes.
  • VANILLA FROSTING: Beat 1/4 cup (1/2 stick) softened butter , 1/4 cup shortening and 2 teaspoons vanilla extract in large bowl. Add 1 cup powdered sugar; beat until creamy. Add 3 cups powdered sugar alternately with 3 to 4 tablespoons milk, beating to spreading consistency. About 2-1/3 cups frosting.