Double Kisses Chocolate Cupcakes
Indulge in the rich, chocolatey delight of Double Kisses Chocolate Cupcakes, a decadent dessert perfect for any occasion. These moist and fluffy cupcakes feature a secret surprise—a classic Hershey’s Kiss baked right into the center for a molten chocolate burst with every bite. The batter, made with a blend of cocoa powder, brown sugar, and a hint of vanilla, ensures a full-bodied chocolate flavor. Each cupcake is crowned with a swirl of luscious chocolate frosting and topped with a second Hershey’s Kiss for a double dose of sweetness. With just 20 minutes of prep time and an irresistibly gooey center, these cupcakes are a must-try treat for chocolate lovers. Treat yourself to this easy-to-make recipe that’s ideal for parties, celebrations, or an indulgent weekday dessert.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 0.5 cup brown sugar, packed
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup vegetable oil
- 2 eggs
- 2 teaspoons vanilla extract
- 0.75 cup milk
- 0.75 cup boiling water
- 24 Hershey's Kisses (unwrapped)
- 1.5 cups chocolate frosting
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a large mixing bowl, sift together the all-purpose flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt. Mix until well combined.
Add the vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix with a hand mixer or whisk until smooth.
Gradually stir in the milk until the batter is fully combined.
Slowly pour in the boiling water and stir until the batter is thin and smooth. Do not worry—this consistency is normal.
Spoon or pour the batter into the cupcake liners, filling each about two-thirds full.
Press one unwrapped Hershey's Kiss into the center of each batter-filled liner. The tip of the kiss may remain slightly visible, which is fine.
Bake in the preheated oven for 16–18 minutes, or until a toothpick inserted near the edge (not through the Kiss center) comes out clean.
Remove the cupcakes from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Once the cupcakes are cool, top each with a generous swirl of chocolate frosting using a piping bag or an offset spatula.
Place a second unwrapped Hershey's Kiss on the top of each frosted cupcake for a decorative touch.
Serve immediately or store in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
9538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 501.0 g | 642% | |
| Saturated Fat | 222.2 g | 1111% | |
| Polyunsaturated Fat | 77.0 g | ||
| Cholesterol | 508 mg | 170% | |
| Sodium | 3878 mg | 169% | |
| Total Carbohydrate | 1351.0 g | 491% | |
| Dietary Fiber | 75.7 g | 270% | |
| Total Sugars | 1065.1 g | ||
| Protein | 114.0 g | 228% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 1531 mg | 118% | |
| Iron | 60.0 mg | 333% | |
| Potassium | 6310 mg | 134% | |
*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 nutrition advice.
