| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
18 |
Servings |
INGREDIENTS
| 18 |
|
Hersheys Nuggetts (any flavor) |
| 3/4 |
c |
Butter or margarine; 1 1/2 sticks |
| 1 |
c |
Sugar |
| 2 |
|
Eggs |
| 1/2 |
ts |
Vanilla extract |
| 2 |
tb |
Milk |
| 3/4 |
c |
All-purpose flour |
| 1/4 |
c |
Hershey's® cocoa |
| 1/4 |
ts |
Baking soda |
| 1/4 |
ts |
Salt |
|
|
Powdered sugar (optional) |
INSTRUCTIONS
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 1/2 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@delanet.com> on Nov 16, 1997
A Message from our Provider:
“Gratitude is an offering precious in the sight of God, and it is one that the poorest of us can make and be not poorer but richer for having made it. #A.W. Tozer”