Hershey Kiss Inspired Cupcakes

Hershey Kiss Inspired Cupcakes

These cupcakes are the best chocolate cupcakes you will ever eat! Be prepared to make many of them…because many of them will be eaten! Each chocolate cupcake is topped off with a delicious chocolate buttercream icing that is then dipped in a hard chocolate shell.  With a slight hint of After Eight chocolate this treat is the perfect dessert to serve beside a nice hot cup of cocoa on chilly fall or winter night. You and the kids will love these Hershey Kiss inspired cupcakes!

Hershey Kiss Inspired Cupcakes

Cake

1 cup chocolate bits or chips
1 cup butter
1/2 cup cold water
3 tablespoons After Eight hot chocolate
1.5 cups flour
1/4 teaspoon baking powder
1⁄4 teaspoon baking soda
1 cup light brown sugar
1 cup golden caster sugar or white sugar blended down in a food processor until finer
2 tablespoon cocoa powder
3 medium eggs
5 tablespoons buttermilk
2 teaspoons vanilla

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Frosting

1 cup butter
1 teaspoon vanilla
1/2 cup chocolate chips
1/4 teaspoon salt
3-4 cups icing sugar

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Chocolate Dip

1 cup chocolate melts, found in most bulk sections

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Directions:

Preheat oven to 350*

Turn a saucepan onto medium heat and melt the butter.  Add the chocolate chips and melt them down with the butter.  Mix the After Eight hot chocolate with the cold water.  Once the chocolate mixture is melted and smooth add the hot chocolate and mix until it’s a creamy delicious looking chocolate sauce! You and the kids will love these Hershey Kiss inspired cupcakes!

Add all of the dry ingredients into a large mixing bowl.  The next step, in a separate bowl add the eggs and mix well with the buttermilk.

Now to finish this step add the chocolate mixture and the egg mixture to the flour mixture and mix until smooth.

To finish these add the cupcake liners to the cupcake pans and fill them 3/4 full of cupcake batter and bake for 15-17 minutes or until a toothpick comes out clean.  Cool the cupcakes on wire rack.

Chocolate Butter Cream Directions

One last thing: To make the chocolate butter cream just melt the chocolate and add it to the rest of the buttercream ingredients in a medium bowl and mix together until fluffy.  Fill a piping bag with the frosting and pipe it high onto a cooled cupcake.  Flatten out the icing with a knife or your hand to remove the wrinkles, Hershey kisses don’t have wrinkles after all! You and the kids will love these Hershey Kiss inspired cupcakes!

Place in the Freezer

So now, place in the freezer for fifteen minutes.  While in the freezer melt the chocolate melts in a double boiler, mixing continuously until smooth.  Remove the cupcakes from the freezer and while holding the bottom of the cupcakes dip them into the melted chocolate coating every bit of the frosting.  Be sure to let all the excess melted chocolate drip off then place yummy side up to let chocolate harden.

Enjoy!

Finally, cut a 9×9″ piece of tinfoil and wrap around the cupcake to resemble a Hershey Kiss, slip in a note of sweet words to add the extra touch!

 

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Hershey Kiss Inspired Cupcakes
Serves 12
Each chocolate cupcake is topped off with a delicious chocolate buttercream icing that is then dipped in a hard chocolate shell. With a slight hint of After Eight chocolate this treat is the perfect dessert to serve beside a nice hot cup of cocoa on chilly fall or winter night.
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Cake
  1. 1 cup chocolate bits or chips,
  2. 1 cup butter,
  3. 1/2 cup cold water,
  4. 3 tablespoons After Eight hot chocolate,
  5. 1.5 cups flour,
  6. 1/4 teaspoon baking powder,
  7. 1⁄4 teaspoon baking soda,
  8. 1 cup light brown sugar,
  9. 1 cup golden caster sugar or white sugar blended down in a food processor until finer,
  10. 2 tablespoon cocoa powder,
  11. 3 medium eggs,
Frosting
  1. 1 cup butter,
  2. 1 teaspoon vanilla,
  3. 1/2 cup chocolate chips,
  4. 1/4 teaspoon salt,
  5. 3-4 cups icing sugar,
  6. 5 tablespoons buttermilk,
  7. 2 teaspoons vanilla,
Chocolate Dip
  1. 1 cup chocolate melts, found in most bulk sections,
Directions
  1. Preheat oven to 350*,
  2. Turn a saucepan onto medium heat and melt the butter,
  3. Add the chocolate chips and melt them down with the butter,
  4. Mix the After Eight hot chocolate with the cold water,
  5. Once the chocolate mixture is melted and smooth add the hot chocolate and mix until it’s a creamy delicious looking chocolate sauce!,
  6. Add all of the dry ingredients into a large mixing bowl,
  7. In a separate bowl add the eggs and mix well with the buttermilk,
  8. Now add the chocolate mixture and the egg mixture to the flour mixture and mix until smooth,
  9. Add the cupcake liners to the cupcake pans and fill them 3/4 full of cupcake batter and bake for 15-17 minutes or until a toothpick comes out clean,
  10. Cool the cupcakes on wire rack,
Chocolate Butter Cream
  1. To make the chocolate butter cream just melt the chocolate and add it to the rest of the buttercream ingredients in a medium bowl and mix together until fluffy,
  2. Fill a piping bag with the frosting and pipe it high onto a cooled cupcake,
  3. Flatten out the icing with a knife or your hand to remove the wrinkles,
  4. Hershey kisses don’t have wrinkles after all!,
  5. Place in the freezer for fifteen minutes,
  6. While in the freezer melt the chocolate melts in a double boiler, mixing continuously until smooth. Remove the cupcakes from the freezer and while holding the bottom of the cupcakes dip them into the melted chocolate coating every bit of the frosting,
  7. Be sure to let all the excess melted chocolate drip off then place yummy side up to let chocolate harden.
Notes
  1. Cut a 9×9″ piece of tinfoil and wrap around the cupcake to resemble a Hershey Kiss, slip in a note of sweet words to add the extra touch!,
  2. Enjoy!
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