Double KISSES Chocolate Cupcakes

Double KISSES Chocolate Cupcakes

How do you top off the perfect dessert? With HERSHEY’S KISSES Milk Chocolate, of course. This recipe creates chocolate cupcakes filled with HERSHEY'S KISSES Milk Chocolates and adds a chocolate kiss at the peak of the vanilla frosting for good measure.

SKILL LEVEL
beginner
BAKE
20 min

Ingredients

  Amount Per Serving % DV *
Calories150
Calories from Fat70
Total Fat8 g12% DV
Saturated Fat4 g23% DV
Trans Fat0 g
Cholesterol35 mg12% DV
Sodium190 mg8% DV
Total Carbohydrates21 g7% DV
Dietary Fiber1.0 g4% DV
Sugars13 g
Protein2 g
Vitamin A4% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron6% DV
  Amount Per Serving % DV *
Calories150
Calories from Fat70
Total Fat8 g12% DV
Saturated Fat4 g23% DV
Trans Fat0 g
Cholesterol35 mg12% DV
Sodium190 mg8% DV
Total Carbohydrates21 g7% DV
Dietary Fiber1.0 g4% DV
Sugars13 g
Protein2 g
Vitamin A4% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron6% DV
VANILLA FROSTING (recipe follows)
About 60 HERSHEY'S KISSES Brand Milk Chocolates
1 teaspoonvanilla extract
2 cupsall-purpose flour
3/4 cupbutter or margarine (1-1/2 sticks), softened
1-1/4 teaspoonsbaking soda
1 teaspoonsalt
3 eggs
1-1/3 cupswater
1/4 teaspoonbaking powder
1-2/3 cupssugar
2/3 cupHERSHEY'S Cocoa

Directions

  • 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. Place chocolate piece in center of each.
  • 3. 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. About 2-1/2 dozen cupcakes.
Ingredients sitting on a table

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