How do you top off the perfect dessert? With HERSHEY'S KISSES Milk Chocolate, of course. This recipe creates chocolate cupcakes filled with HERSHEY'S KISSES Milk Chocolates and adds a chocolate kiss at the peak of the vanilla frosting for good measure.
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.
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.
Try with different flavored KISSES Brand Candies.
Vanilla Frosting: Beat 1/4 cup (1/2 stick) softened butter, 1/4 cup shortening and 2 teaspoons vanilla extract in large bowl. Add 1 cup powdered sugar; beat until creamy. Add 3 cups powdered sugar alternately with 3 to 4 tablespoons milk, beating to spreading consistency. About 2-1/3 cups frosting.
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.