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Halloween: Trick or Treat Cups

Source of Recipe

Recipes Lost and Found


List of Ingredients

30 HERSHEY'S KISSES 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
1-1/3 cups water
1 container (16 ounces) creamy vanilla ready-to-serve frosting
Red and yellow food color
Assorted HERSHEY'S Candies
1/4 teaspoon baking powder



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.

4. Tint frosting with red and yellow food color to make orange. Frost
cupcakes with orange frosting. Cut up candies to make "monster" faces.
About 2-1/2 dozen cupcakes.