Double Kisses Chocolate Cupcakes

Name: Double Kisses Chocolate Cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 30 cupcakes, 30 serving(s)
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

(3)

Recipe by Redsie

From Alan's Kitchen.

People talking

Join In Now Join the conversation!

READY IN: 40mins

SERVES: 30

YIELD: 30 cupcakes

UNITS: US

INGREDIENTS

Nutrition

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

Remove wrappers from chocolate pieces; set aside.
Preheat oven to 350°F Line muffin cups (2-1/2 inches in diameter) with paper bake cups.
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.
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.

Submit a Recipe Correction