Makes 30 cupcakes
What’s the perfect topping for chocolate cupcakes? A HERSHEY’S KISSES milk chocolate candy, of course! With HERSHEY’S cocoa and HERSHEY’S KISSES on hand, you can whip up some of the most delectable cupcakes, whether you’re having a birthday party, celebrating the holidays or just need a sweet treat to brighten your week. Once you’ve baked these sweet cupcakes for dessert, swirl on a dollop of vanilla icing and place individual HERSHEY’S KISSES on top. Voila! You have scrumptious treats to share with friends, family, co-workers, and classmates.
About 60 HERSHEY’S KISSES Brand Milk Chocolates
3/4 cup butter or margarine (1 1/2 sticks), softened
1 2/3 cups sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
2/3 cup HERSHEY’S Cocoa
1 1/4 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
1 1/3 cups water
1.Remove wrappers from chocolate pieces; set aside. Heat oven to 350 degrees. 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 of 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.
TIP – Try with different flavored KISSES Brand Candies.
Beat 1/4 cup (1/2 stick) softened butter, 1/4 cup shortening and 2 teaspoons vanilla extract in large bowl. Add 1 cup powdered sugar; beat until creamy. Add 3 cups powdered sugar alternately with 3 to 4 tablespoons milk, beating to spreading consistency. About 2 1/3 cups frosting.
Find this recipe and more holiday treats at hersheyland.com