Sunken Treasure Cupcakes

Ingredients & Directions

18 Hersheys Nuggetts (any
3/4 c Butter or margarine; 1 1/2
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)

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.

18 Servings

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