Sunken treasure cupcakes
18 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 18 | Hersheys Nuggetts (any flavor) | |
| ¾ | cup | Butter or margarine; 1 1/2 sticks |
| 1 | cup | Sugar |
| 2 | Eggs | |
| ½ | teaspoon | Vanilla extract |
| 2 | tablespoons | Milk |
| ¾ | cup | All-purpose flour |
| ¼ | cup | Hershey's® cocoa |
| ¼ | teaspoon | Baking soda |
| ¼ | teaspoon | Salt |
| Powdered sugar (optional) | ||
Directions
Heat oven to 350.F. Line muffin cups with paper bake cups. Remove wrappers from candies. Cut each candy into six pieces. In large mixer bowl, beat butter and sugar until well blended. Add eggs and vanilla; beat well. Add milk, beating well. Stir flour, cocoa, baking soda and salt. Gradually add butter mixture, beating well. Fill muffin cups ½ full with batter. Bake 10minutes. Remove from oven. Immediately place about six pieces of candy on each cupcake. Return to oven. Bake additional 8 to 10 minutes or until wooden pick inserted into cake come out clean. Cool completely in pan on wire rack. (cupcakes will sink as they cool) Frost as desired or sprinkle tops with powdered sugar. About 18 cupcakes.
Recipe by: Hersheys
Posted to MC-Recipe Digest V1 #912 by Christopher and Amy Kiger <akiger@...> on Nov 16, 1997