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Double Kisses Chocolate Cupcakes




Source of Recipe


Linda's Busy Kitchen


List of Ingredients




About 60 HERSHEY'S KISSES Brand Milk Chocolates
3/4 cup (1-1/2 sticks) butter or 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


Recipe



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.