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Chocolate KIT KAT® Miniatures Cupcakes

Kit Kat® Miniatures make a great crumbly topping for this sweet cupcake recipe. Flavored with HERSHEY’S Cocoa, this recipe packs a chocolatey punch.

  • PRINT

SKILL LEVEL : beginner

Ingredients

  Amount Per Serving % DV *
Calories340
Calories from Fat120
Total Fat14 g22% DV
Saturated Fat6 g30% DV
Trans Fat0 g
Cholesterol10 mg3% DV
Sodium200 mg8% DV
Total Carbohydrates52 g17% DV
Dietary Fiber2.0 g8% DV
Sugars34 g
Protein4 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg4% DV
Iron10% DV
  Amount Per Serving % DV *
Calories340
Calories from Fat120
Total Fat14 g22% DV
Saturated Fat6 g30% DV
Trans Fat0 g
Cholesterol10 mg3% DV
Sodium200 mg8% DV
Total Carbohydrates52 g17% DV
Dietary Fiber2.0 g8% DV
Sugars34 g
Protein4 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg4% DV
Iron10% DV
  • 1 bag Fall KIT KAT Miniatures (10. oz.)
  • 1-1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1/4 cup HERSHEY'S Cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup water
  • 1/4 cup vegetable oil
  • 1 tablespoon white vinegar
  • 1 teaspoon vanilla extract
  • CHOCOLATE FROSTING (recipe follows)

Directions

  • 1. Heat oven to 375°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Remove wrapper from candies. Coarsely chop; set aside.
  • 2. Stir together flour, sugar, cocoa, baking soda and salt in medium bowl. Add water, oil, vinegar and vanilla; beat with whisk or spoon just until batter is smooth and well blended. Fill muffin cups 2/3 full with batter.
  • 3. Bake 16 to 18 minutes or until wooden pick inserted in center comes out clean. Remove from pan to wire rack. Cool completely. Prepare CHOCOLATE FROSTING; frost cupcakes. Sprinkle chopped candies over frosting, pressing in lightly. About 12 cupcakes.
  • CHOCOLATE FROSTING:
  • 3 tablespoons butter or margarine, softened
  • 1 cup powdered sugar
  • 1/4 cup HERSHEY'S Cocoa
  • 2 to 3 tablespoons milk
  • 1/2 teaspoon vanilla extract
  • Beat butter in small mixing bowl. Add powdered sugar and cocoa alternately with milk; beat to spreading consistency (additional milk may be needed). Blend in vanilla. About 1 cup frosting.
  • VARIATION: Tint vanilla frosting with red and yellow food color to make orange. Frost cupcakes with orange frosting. Sprinkle chopped candies over frosting, pressing in lightly.

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