Double Chocolate Hersheys Kiss Cakelets
- 1/2 cup of butter at room temperature
- 1 cup sugar
- 1 egg
- 1 or 1/2 teaspoons vanilla extract
- 1 and 1/2 cups of all purpose flour
- 1/3 cup cocoa
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup milk
- 1 package of Hershey kisses
- 1 can vanilla frosting
Level of difficulty Average
Preparation time 80mins
Cooking time 10mins
Cost Average budget
Cream together the butter and the sugar with a spatula or electric mixer, scraping the sides of the bowl with a spatula periodically, until well blended and smooth.
Add the egg and the vanilla extract. Continue to beat till smooth.
Add 1/2 cup of the flour, cocoa, baking soda, salt, and milk. Beat till a thick chocolate batter forms. Scrape the sides of the bowl. Add another 1/2 cup of the flour and beat again till it is incorporated. Scrape the bowl again, then add the remaining flour and beat again till the batter is fully mixed, it should be quite thick.
Place the batter into the refrigerator for 1 hour, till it is firm enough to handle.
Heat oven to 375 degrees F. Shape the chocolate dough into 1-inch balls and place them on a cookie sheet, evenly spaced.
Bake the cakelets for 10 minutes
Let the cakelets cool for 10 minutes on the sheet.
To decorate, spread frosting onto each cakelet, leaving about 1/2 inch around outer edge un-frosted.
Place a chocolate kiss in the center of each cakelet. Enjoy!
The cakelets taste better the next day after being in the fridge, or you cake eat them warm.