Preheat oven to 350 degrees. Line cupcake tins and set aside, this recipe will make 24 cupcakes.
In the bowl of mixer add
2 cups sugar
1-3/4 cup flour
3/4 cocoa powder
1-1/2 tsp baking powder
1-1/2 tsp baking soda
1 tsp salt
Mix together until combined.
2 eggs, room temperature
1 cup milk
1/2 cup veggie oil
2 tsp vanilla
Beat with mixer on medium for about 3 minutes.
1 cup boiling water
Mix in by hand
Fill cupcake liners with 1/4 cup batter
Bake at 350 degrees for 17-20 minutes until toothpick inserted in center comes out clean.
Remove from oven and immediately place 1 caramel Hershey’s kiss into center of each cupcake. Let cool in tins on rack about 10 minutes. Remove from tins and let cool completely.
Caramel Butter Cream
2 sticks of butter, room temperature
1/3 cup caramel sauce, I used ice cream topping caramel
2-1/2 cups powdered sugar
1-1/2 tsp vanilla
1/8 tsp salt
Beat butter and caramel together until creamy and sort of fluffy. Add powdered sugar, vanilla and salt, beat until frosting consistency.
Frost cooled cupcakes, drizzle with chocolate sauce and caramel. Top with a caramel Hershey’s kiss!:)