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Dark Intensity Mini Cupcakes

Dark Intensity Mini Cupcakes

  • PRINT

SKILL LEVEL : BeginnerPREP TIME : 15  Minutes

Ingredients

  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  • 24 to 26 HERSHEY'S KISSES Brand SPECIAL DARK Mildly Sweet Chocolates
  • 3/4 cup all-purpose flour
  • 1/2 cup sugar
  • 2 tablespoons HERSHEY'S SPECIAL DARK Cocoa
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup water
  • 3 tablespoons vegetable oil
  • 1-1/2 teaspoons white vinegar
  • 1/4 teaspoon vanilla extract
  • 1/4 cup vanilla frosting (ready to spread or homemade)

Directions

  • 1. Heat oven to 350°F. Line small muffin cups (1-3/4 inches in diameter) with paper bake cups. Remove wrappers from chocolates.
  • 2. Stir together flour, sugar, cocoa, baking soda and salt in medium bowl. Add water, oil, vinegar and vanilla; beat with whisk or on medium speed of mixer until well blended. Fill muffin cups about 2/3 full with batter.
  • 3. Bake 9 to 11 minutes or until wooden pick inserted in center comes out clean. Cool 1 minute; lightly press chocolate into center of each cupcake. Cool completely in pan on wire rack.
  • 4. Place frosting in small microwave-safe bowl. Microwave at MEDIUM (50%) 10 seconds; stir. Drizzle over cupcakes; allow frosting to set. Makes about 24 cupcakes.
Ingredients sitting on a table

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