Ingredients

Cupcakes

200 grs unsalted butter

1 cup brown sugar

1 cup white sugar

4 eggs

1 tsp salt

2 cups flour

¾ cup cocoa powder

2 tsp baking powder

½ cup milk

½ tsp baking soda

2 tsp vanilla extract

48 Hershey´s kisses

Nana`s Frosting

1 can of condensed milk

2 teaspoons vanilla

2 tbsp softened butter

*Add 1/2 cup of cocoa powder to make it a chocolate frosting.

Procedure

Sift together flour, cocoa, baking powder, baking soda and salt, set aside. Cream butter & both sugars.  Add eggs, one by one.  Add the mixture of flour little by little, alternating with milk, mixing very well. Beat until well mix, add vanilla and mix one more minute.

Grease and cover with flour a mini cup cake pan.  Add teaspoon of chocolate mixture, then place a Hershey´s kiss and cover with another half of chocolate mixture.  Bake on a pre-heated oven at 175° C (375 °F) for 18-20 minutes.  Use a toothpick to check if they`re ready: if it comes out clean, they are. Cool on wire rack.

Frosting:  Place the can of condensed milk in a pot and cover it with water.  Put it on the stove and let it boil softly for at least 2 hours.  Let it cool down completely.  Mix it with the rest of the ingredients until it blends.  Cover the top of you mini cup cakes and garnish with either shaved dark chocolate or a raspberry and fresh mint. 

NOTE: You can make the frosting a day before and keep in the refrigerator in an airtight container.