Double Kisses Chocolate Cupcakes

From Alan's Kitchen.

• Ready In: 40 mins
• Serves: 30
• Yields: 30 cupcakes

Ingredients

• 60  Hershey chocolate kisses, brand milk chocolates
• 3⁄4 cup butter or 3⁄4 cup margarine, softened
• 1 2⁄3 cups sugar
• 3  eggs
• 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

Directions

1. Remove wrappers from chocolate pieces; set aside.
2. Preheat oven to 350°F Line muffin cups (2-1/2 inches in diameter) with paper bake cups.
3. Combine butter, sugar, eggs and vanilla in large bowl. Beat on high speed of mixer 3 minutes.
4. Stir together flour, cocoa, baking soda, salt and baking powder; add alternately with water to butter mixture, beating just until blended.
5. Fill prepared muffin cups about 1/2 full with batter.
6. Place chocolate piece in center of each.
7. Bake 20 minutes or until top springs back when touched lightly in center.
8. Remove from cups to wire rack. Cool completely.
9. Frost as desired.
10. Place another chocolate piece on top of each cupcake.