There's no better Easter dessert than carrot cake, and these mini carrot cupcakes are a shareable version of a classic. Top them off with rich cream cheese frosting and HERSHEY'S KISSES Milk Chocolates with Almonds. They're a quick and eay dessert option for bakers of all levels.
Heat oven to 350°F. Line mini muffin cups (1-3/4 inches in diameter) with paper or foil baking cups.
Beat egg, oil and vanilla in medium bowl with wooden spoon or wire whisk. Stir together flour, granulated sugar, brown sugar, cinnamon and baking soda; add to egg mixture and blend well. Stir in carrot and almonds, if desired. Place about 2 teaspoons mixture in each prepared cup.
Bake 10 to 12 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Remove wrappers from chocolates. Prepare and frost cupcakes with Cream Cheese Frosting. Top each cupcake with chocolate piece.
Cream Cheese Frosting: Beat 1 package (3 oz) softened cream cheese and 1/4 cup (1/2 stick) softened butter until smooth. Gradually add 2 cups powdered sugar and 1 teaspoon vanilla extract; beat until smooth. About 1-1/2 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.