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Home > Recipes > Double KISSES Chocolate Cupcakes

Double KISSES Chocolate Cupcakes Recipe

Double KISSES Chocolate Cupcakes
  • Beginner

Find Similar Recipes:

Cupcakes x Frostings x Beginner x HERSHEY’S KISSES Brand Milk Chocolates x HERSHEY’S Cocoa x
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Skill Level:
Beginner

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Nutrition Information

Serving Size:
Servings per Recipe:

  Amount Per Serving %DV *
Calories 0 -
Calories from Fat 0 -
Total Fat 0g 0% DV
Saturated Fat 0g 0% DV
Trans Fat 0g -
Cholesterol 0mg 0% DV
Sodium 0mg 0% DV
Total Carbohydrates 0g 0% DV
Dietary Fiber 0g 0% DV
Sugars 0g -
Protein 0g -
Vitamin A - 0% DV
Vitamin C - 0% DV
Calcium - 0% DV
Iron - 0% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.

Ingredients

  • 1/4 teaspoon baking powder
  • 1-1/3 cups water
  • 2/3 cup HERSHEY'S Cocoa
  • 1-1/4 teaspoons baking soda
  • 1 teaspoon salt
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 3/4 cup (1-1/2 sticks) butter or margarine, softened
  • 1-2/3 cups sugar
  • About 60 HERSHEY'S KISSES Brand Milk Chocolates

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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