Double Kiss Cupcakes
Yield
1 batcPrep
20 minCook
25 minReady
45 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 60 | each |
chocolate kisses
|
*
|
| ¾ | cup |
butter
softened |
|
| 1 ⅔ | cups |
sugar
|
|
| 3 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | cups |
all-purpose flour
|
|
| ⅔ | cup |
cocoa powder
|
|
| 1 ¼ | teaspoons |
baking soda
|
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
baking powder
|
|
| 1 ⅓ | cups |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6E+1 | each |
chocolate kisses
|
*
|
| 177 | ml |
butter
softened |
|
| 394 | ml |
sugar
|
|
| 3 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 473 | ml |
all-purpose flour
|
|
| 158 | ml |
cocoa powder
|
|
| 6.3 | ml |
baking soda
|
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
baking powder
|
|
| 315 | ml |
water
|
|
Directions
Remove wrappers from candies; set aside.
Heat oven to 350℉ (180℃).
Line muffin cups with 2½ inch papers.
In large mixer bowl, combine butter, sugar, eggs and vanilla.
Beat on high speed of electric mixer for 3 mintues.
Stir together flour, cocoa, baking soda, salt and baking powder; add alternately with water to the butter mixture.
Beat just until combined. Fill prepared muffin cups about ½ full with batter.
Place chocolate kiss in center of each.
Bake 20 minutes. Remove to wire rack. Cool. Frost as desired.
Place another kiss on top of each cupcake.
