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

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