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Double KISSES Chocolate Cupcakes

Bake delicious chocolate cupcakes for your friends and family. You can customize by celebration using a variety of bake cups and different color icing!

  • PRINT

SKILL LEVEL : beginner

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 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 3/4 cup butter or margarine (1-1/2 sticks) , softened
  • 1-1/4 teaspoons baking soda
  • 1 teaspoon salt
  • 3 eggs
  • 1-1/3 cups water
  • 1/4 teaspoon baking powder
  • 1-2/3 cups sugar
  • 2/3 cup HERSHEY'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.

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