Prep Time: 35 Minutes • Start to Finish: 2 Hours 25 Minutes • Makes 72 mini cups
1 Heat oven to 350°F. Place mini paper baking cups in each of 72 mini muffin cups OR use mini foil muffin cups if you don’t have mini muffin pans.
2 In 2-quart saucepan, melt butter and chocolate over low heat 6 to 10 minutes, stirring occasionally, until smooth. Cool 20 minutes. In large bowl, beat melted chocolate mixture, sugar, 1 cup of the flour, the cocoa, baking powder, salt and eggs with electric mixer on medium speed about 2 minutes, scraping bowl occasionally, until well blended. Stir in remaining ½ cup flour and the chocolate chips. Drop dough by rounded teaspoons into mini cups.
3 Bake 15 to 17 minutes or until edges are slightly firm (center will be slightly soft). Immediately top each with cherry, milk chocolate candy or pecan half and pressing slightly. Cool completely, about 1 hour.
*The HERSHEY’S® KISSES® trademark and trade dress and the Conical figure and plume device are used under license.
1 Mini Cup: Calories 100; Total Fat 4g (Saturated Fat 2.5g, Trans Fat 0g); Cholesterol 15mg; Sodium 55mg; Total Carbohydrate 15g (Dietary Fiber 0g); Protein 1g Exchanges: 1 Other Carbohydrate, 1 Fat Carbohydrate Choices: 1