Double Kisses Chocolate Cupcakes Recipes

SECRET KISS CUPCAKES

Secret Kiss Cupcakes image

I earned a merit badge by dreaming up these cupcakes for a Cub Scouts meeting. You should have seen the grins when the kids bit into the chocolate kisses in the middle. My husband and grandkids say I don't make them often enough.

Provided by Taste of Home

Categories Desserts

Time 40m

Yield about 2-1/2 dozen.

Number Of Ingredients 11

Ingredients

3-1/3 cups all-purpose flour
2 cups sugar
1 cup baking cocoa
2 teaspoons baking soda
1 teaspoon salt
2 cups buttermilk
1 cup butter, melted
2 eggs, lightly beaten
2 teaspoons vanilla extract
30 milk chocolate kisses
1 can (16 ounces) fudge frosting

Steps:

In a large bowl, combine the flour, sugar, cocoa, baking soda and salt. Combine the buttermilk, butter, eggs and vanilla. Add to the dry ingredients until blended. , Fill paper-lined muffin cups two-thirds full. Press a chocolate kiss into the center of each cupcake until batter completely covers candy. , Bake at 375° for 20-25 minutes or until a toothpick inserted into the cakes comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost cupcakes.

Nutrition Facts : Calories 262 calories, Fat 11g fat (6g saturated fat), Cholesterol 32mg cholesterol, Sodium 283mg sodium, Carbohydrate 38g carbohydrate (24g sugars, Fiber 1g fiber), Protein 3g protein.

DOUBLE KISSES CHOCOLATE CUPCAKES

Double Kisses Chocolate Cupcakes image

Make and share this Double Kisses Chocolate Cupcakes recipe from Food.com.

Provided by Redsie

Categories Dessert

Time 40m

Yield 30 cupcakes, 30 serving(s)

Number Of Ingredients 11

Ingredients

60 Hershey chocolate kisses, brand milk chocolates
3/4 cup butter or 3/4 cup 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

Steps:

Remove wrappers from chocolate pieces; set aside.
Preheat 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.

Nutrition Facts : Calories 173.3, Fat 8.1, SaturatedFat 4.5, Cholesterol 35.4, Sodium 180.4, Carbohydrate 23.8, Fiber 1.2, Sugar 15.8, Protein 2.6

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