Double Kiss Cupcakes Recipe

Name: Double Kiss Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 60 each chocolate kisses; 3/4 cup butter softened; 123 cups sugar; 3 large eggs; 1 teaspoon vanilla extract; 2 cups flour, all-purpose; ⅔ cup cocoa powder; 1 1/4 teaspoons baking soda; 1 teaspoon salt; 1/4 teaspoon baking powder; 113 cups water

Servings: persons

60 each chocolate kisses
3/4 cup butter softened
123 cups sugar
3 large eggs
1 teaspoon vanilla extract
2 cups flour, all-purpose
⅔ cup cocoa powder
1 1/4 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
113 cups water

1
Remove wrappers from candies; set aside.
2
Heat oven to 350F (180C).
3
Line muffin cups with 2 1/2 inch papers.
4
In large mixer bowl, combine butter, sugar, eggs and vanilla.
5
Beat on high speed of electric mixer for 3 mintues.
6
Stir together flour, cocoa, baking soda, salt and baking powder; add alternately with water to the butter mixture.
7
Beat just until combined.
8
Fill prepared muffin cups about 1/2 full with batter.
9
Place chocolate kiss in center of each.
10
Bake 20 minutes.
11
Remove to wire rack.
12
Cool.
13
Frost as desired.
14
Place another kiss on top of each cupcake.

32658

kcal

Calories

510

Fat

7105

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 11 ingredients. The key ingredients include: 60 each chocolate kisses, 3/4 cup butter softened, 123 cups sugar, 3 large eggs, and more.

Yes, Double Kiss 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.

Double Kiss Cupcakes

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