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Double Kiss Cupcakes

 

17

Yield

1

batc

Prep

20

min

Cook

25

min

Ready

45

min

Trans-fat Free, High Fiber
 

Ingredients

60 each chocolate kisses
*
¾ cup butter
softened
1 ⅔ cups sugar
3 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
cup cocoa powder
1 ¼ teaspoons baking soda
1 teaspoon salt
¼ teaspoon baking powder
*
1 ⅓ cups 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 323g (11.4 oz)
Amount per Serving
Calories 94439% of calories from fat
 % Daily Value *
Total Fat 41g 63%
Saturated Fat 24g 121%
Trans Fat 0g
Cholesterol 250mg 83%
Sodium 1066mg 44%
Total Carbohydrate 46g 46%
Dietary Fiber 6g 26%
Sugars g
Protein 29g
Vitamin A 25% Vitamin C 0%
Calcium 7% Iron 31%
* based on a 2,000 calorie diet How is this calculated?

 

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