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1. Heat oven to 350°F. Lightly grease 24 small muffin cups (1-3/4 inches in diameter).
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2. Stir together flour, sugar, cocoa, baking powder, baking soda and salt in medium bowl. Add water, oil and vanilla; stir or whisk until batter is smooth and blended. (Batter will be thin.) Spoon batter into prepared cups, filling 2/3 full.
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3. Bake 12 to 14 minutes or until top springs back when touched lightly in center. Cool in pans on wire racks 3 minutes; invert onto racks. Cool completely.
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4. Prepare Chocolate Glaze; dip rounded portion into glaze or spread glaze on tops. Place on wax paper-covered tray; refrigerate 10 minutes to set glaze. Prepare Vanilla Drizzle; drizzle onto mini-cakes. Decorate as desired.
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Chocolate Glaze
Melt 2 tablespoons butter or margarine in small saucepan over low heat; add 2 tablespoons HERSHEY'®S Cocoa and 2 tablespoons water. Cook and stir until smooth and slightly thickened; do not boil. Remove from heat; cool slightly. Gradually blend in 1 cup powdered sugar and 1/2 teaspoon vanilla extract; beat with wire whisk until smooth and slightly thickened.
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Vanilla Drizzle
Place 1/2 cup HERSHEY'®S Premier White Chips and 1 tablespoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir until smooth. If necessary, microwave at MEDIUM additional 15 seconds or just until chips are melted and smooth when stirred.
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