Chocolate “Acorn” Cupcakes Recipe

Name: Chocolate “Acorn” Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CHOCOLATE ACORNS:; 24 whole Hershey's Kisses; 1/2 cups Mini Chocolate Chips, Divided; 24 whole Mini Nilla Wafers; FOR THE CHOCOLATE CUPCAKES:; 1 cup Sugar; 1/2 cups Cocoa; 1 teaspoon Coffee (ground Or Instant); 1 pinch Salt; 1-1/2 cup Flour; 1/2 teaspoons Baking Soda; 1 teaspoon Baking Powder; 2 whole Eggs; 2/3 cups Plain Yogurt Or Sour Cream; 1 teaspoon Vanilla; 3/4 cups Oil; FOR THE CREAM CHEESE FROSTING:; 2 cups Powdered Sugar; 8 ounces, weight Cream Cheese, At Room Temperature; 2 Tablespoons Butter, At Room Temperature; 2 teaspoons Vanilla; 1 teaspoon Fresh Orange Zest (optional)

Servings: persons

FOR THE CHOCOLATE ACORNS:
24 whole Hershey's Kisses
1/2 cups Mini Chocolate Chips, Divided
24 whole Mini Nilla Wafers
FOR THE CHOCOLATE CUPCAKES:
1 cup Sugar
1/2 cups Cocoa
1 teaspoon Coffee (ground Or Instant)
1 pinch Salt
1-1/2 cup Flour
1/2 teaspoons Baking Soda
1 teaspoon Baking Powder
2 whole Eggs
2/3 cups Plain Yogurt Or Sour Cream
1 teaspoon Vanilla
3/4 cups Oil
FOR THE CREAM CHEESE FROSTING:
2 cups Powdered Sugar
8 ounces, weight Cream Cheese, At Room Temperature
2 Tablespoons Butter, At Room Temperature
2 teaspoons Vanilla
1 teaspoon Fresh Orange Zest (optional)

1
For the chocolate acorns:
2
Melt a couple of tablespoons of chocolate chips in a microwave or over a gentle water bath.
3
Unwrap Hershey's Kisses. Using a toothpick, spread a bit of melted chocolate over the flat end of a mini chocolate chip and attach to a mini Nilla wafer. Spread more chocolate over the flat end of a Kiss and attach the Nilla wafer.
4
Repeat to create the remaining acorns.
5
For the chocolate cupcakes:
6
Preheat oven to 350*F.
7
Sift dry ingredients (sugar, cocoa, coffee, salt, flour, baking soda, baking powder) into a clean bowl. In a separate bowl, beat eggs. Add yogurt or sour cream, vanilla and oil. Gently incorporate yogurt mixture into dry ingredients.
8
Divide batter evenly among cupcake cups and bake for about 15 minutes. Once you can smell the cake, it's ready. Do a toothpick test at the center of a cupcake to test for doneness. When done, remove cupcakes from the oven.
9
Allow them to cool for 10 minutes, then turn the cupcakes onto a metal rack to finish cooling.
10
For the frosting and assembly:
11
Cream all the frosting ingredients together until smooth. Spread 1 tablespoon of frosting over the top of a cupcake and plop an acorn in the middle.
12
Note: Homemade chocolate cake always tastes best, but if you're short on time, use boxed cake mix and ready-made frosting.The acorns can be made ahead of time and stand ready to decorate any cake or cupcake.

1460

kcal

Calories

Fat

154

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: FOR THE CHOCOLATE ACORNS:, 24 whole Hershey's Kisses, 1/2 cups Mini Chocolate Chips, Divided, 24 whole Mini Nilla Wafers, and more.

Yes, Chocolate “Acorn” Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate “Acorn” Cupcakes

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