Chocolate Drop Muffin Mix
Be the first to rate it
Chocolate muffins made from the A-B-C muffin mix with cocoa, each topped with a chocolate kiss and a light drizzle of glaze. Makes 24 regular or 12 extra-large muffins.
Ingredients
- 4 eggs
- 3 teaspoons vanilla
- 1 cup oil
- 2 cups water
- 5 1/2 cups A-B-C Muffin Mix
- 1 1/2 cups cocoa
- 1/2 cup sugar
- 24 Hershey’s Kisses
- Confectioners’ sugar and water for the glaze (no amounts listed)
Equipment
- mixing bowl
- muffin pan
- whisk
Directions
- Heat the oven to 350°F. Grease 24 regular or 12 extra-large muffin cups, or line them.
- Stir the eggs, vanilla, oil, water, muffin mix, cocoa, and sugar together only until blended, leaving it a little lumpy.
- Spoon the batter into the cups, filling each about three-quarters full.
- Set one Hershey’s Kiss in the middle of each cup and push it down until the batter covers it.
- Bake for 18 to 20 minutes, until cooked through.
- Let cool completely.
- Whisk the confectioners’ sugar with a splash of water until it is thin enough to drizzle, then drizzle it over the muffins.
Notes
Uses the A-B-C Muffin Base Mix. Storage: airtight at room temperature up to 3 days, covered in fridge up to 4 days, frozen up to 3 months; reheat frozen on high 30 seconds each.
Nutrition
Serving: 59g | Calories: 246kcal | Carbohydrates: 30g | Protein: 5.1g | Fat: 13g | Saturated Fat: 3.2g | Trans Fat: 0.2g | Cholesterol: 33mg | Sodium: 314mg | Potassium: 163mg | Fiber: 2.9g | Sugar: 11g | Vitamin A: 54IU | Vitamin C: 0mg | Calcium: 115mg | Iron: 2mg
Nutrition is an estimate per serving from USDA FoodData Central, for 24 muffins; oil counted as vegetable oil, A-B-C Muffin Mix counted as baking mix (as complete pancake/baking mix), cocoa counted as unsweetened cocoa, Hershey's Kisses counted as milk chocolate (4.6 g each). Brands and portions vary, so use it only as an approximation.
