Halloween Trick or Treats Monster Cups

Silly 'monster' faces decorate the tops of these Halloween cupcakes with candy bar centers.

Recipe Ingredients:

30 HERSHEY'S KISSES Brand Milk Chocolates
3/4 cup butter or margarine, softened
1 2/3 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2/3 cup HERSHEY'S Cocoa
1 1/4 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
1 1/3 cups water
1 (16-ounce) container creamy vanilla ready-to-serve frosting
Red and yellow food color
Assorted HERSHEY'S Candies

Cooking Directions:

1. Remove wrappers from chocolates; set aside.
2. Preheat oven to 350°F (175°C). Line muffin cups (2 1/2 inches in diameter) with paper bake cups.
3. Combine butter, sugar, eggs and vanilla in large bowl. Beat on high speed of mixer 3 minutes.
4. Stir together flour, cocoa, baking soda, salt and baking powder; add alternately with water to butter mixture, beating just until blended.
5. Fill prepared muffin cups about 1/2 full with batter. Place chocolate piece in center of each.
6. Bake 20 minutes or until top springs back when touched lightly in center. Remove from cups to wire rack. Cool completely.
7. Tint frosting with red and yellow food color to make orange.
8. Frost cupcakes with orange frosting. Cut up candies to make "monster" faces.

Makes about 2 1/2 dozen cupcakes.

Recipe and photograph courtesy of the Hershey Kitchens, and reprinted with permission of The Hershey Company. © The Hershey Company.