Ingredients
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2 cups sugar
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1 3/4 cups all-purpose flour
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3/4 cup HERSHEY'S Special Dark Cocoa
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1 1/2 tsp baking powder
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1 1/2 tsp baking soda
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1 tsp salt
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2 eggs
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1 cup milk
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1/2 cup vegetable oil
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2 tsp vanilla extract
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1 cup boiling water
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2 cups HERSHEY´S Semi-Sweet Chocolate Chips, divided
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1 (19.5 oz) bag REESE'S Milk Chocolate Peanut Butter Cups Snack Size
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6 1/2 cups vanilla frosting
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16 drops green food coloring
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3/4 cup chocolate sprinkles
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72 candy eyes
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1 tsp red sprinkles
Steps
1
Heat oven to 350° F. Line 36 muffin cups (2-1/2 inches in diameter) with foil or paper baking cups.
2
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Fill each cup about half full with batter.
3
Bake 10 minutes; carefully sprinkle 10 to 12 (about 1 teaspoon) chocolate chips on top of each cupcake. Continue baking an additional 15 to 17 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely.
4
Meanwhile, tint vanilla frosting to desired shade of green.
5
Once cupcakes are cooled completely, spoon or pipe about 3 tablespoons frosting on top of each cupcake. Flatten top of frosting and edge off the sides with knife or spatula.
6
Place your REESE’S Peanut Butter Cup on top. Position candy eyes on side of green frosting; add chocolate chip “bolts” to the side and design scar with red sprinkles or thin frosting.
7
Carefully remove cupcake papers, if desired and place on serving plate.
Comments
Recipe provided by Hersheyland.com