Ingredients for Double Kisses Chocolate Cupcakes
- Hershey Chocolate Kisses
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 2 large eggs
- Vanilla Extract
- All Purpose Flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- ¾ teaspoon salt
- 1 teaspoon baking powder
- 1 cup water
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How to Make Double Kisses Chocolate Cupcakes
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper baking cups.
- In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the water, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
- Divide the batter evenly among the prepared muffin cups, filling each about halfway.
- Place one Hershey's Kiss in the center of each cupcake.
- Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely.
- Once completely cool, frost the cupcakes with your favorite chocolate frosting.
- Top each frosted cupcake with another Hershey's Kiss.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
63g
Fat
22g
Carbs
7g
