Chocolate Hugs and Kisses Cupcakes

Chocolate Hugs and Kisses Cupcakes
Prep Time:
40 mins
Stand Time:
30 mins
Bake Time:
18 mins
Cool Time:
45 mins
Total Time:
40 mins
16 (2 1/2-inch) cupcakes


  • cup unsalted butter

  • 2 eggs

  • ¾ cup all-purpose flour

  • cup unsweetened cocoa powder

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon ground cinnamon

  • ¼ teaspoon salt

  • ¾ cup sugar

  • 1 teaspoon vanilla

  • ½ cup sour cream

  • 1 recipe Chocolate Frosting or Cherry Frosting

  • 1 recipe Hugs and Kisses Cookies

Cherry Frosting

  • 1 ½ cup powdered sugar

  • 1 8 ounce carton sour cream

  • 1 cup whipping cream (do not use ultra-pasteurized whipping cream)

  • 2 tablespoon maraschino cherry juice

Hugs and Kisses Cookies

  • cup all-purpose flour

  • ½ 16.5 ounce package refrigerated sugar cookie dough

  • Coarse red sugar


  1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line sixteen 2 1/2-inch muffin cups with paper bake cups. In a medium bowl combine flour, cocoa powder, baking powder, baking soda, cinnamon, and salt. Set aside.

  2. Preheat the oven to 350°F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar; beat until light and fluffy. Beat in eggs and vanilla until smooth. Beat in sour cream and the flour mixture.

  3. Spoon 2 slightly rounded tablespoons of the batter into each prepared muffin cup. Bake about 18 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 10 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.

  4. Frost cupcakes with Chocolate Frosting or Cherry Frosting (you will have some frosting leftover). Top with Hugs and Kisses Cookies.

Cherry Frosting

  1. In a chilled large mixing bowl combine powdered sugar, sour cream, whipping cream, and cherry juice. Beat with the chilled beaters of an electric mixer on medium to high speed for 3 to 5 minutes or until fluffy.

Hugs and Kisses Cookies

  1. Preheat oven to 375°F. Knead flour into cookie dough. On a lightly floured surface, roll dough until 1/4 inch thick. Brush lightly with water and sprinkle with coarse red sugar. Using 1 1/2-inch X- and O-shape cookie cutters, cut 16 cookies for cupcakes (cut remaining dough into desired shapes). Bake 1 1/2-inch cookies about 6 minutes or until edges are lightly browned (larger cookies will bake 7 to 8 minutes). Transfer to a wire rack. Cool completely.

Chocolate Frosting:

Prepare Cherry Frosting as directed, except substitute 1/4 cup unsweetened cocoa powder for the maraschino cherry juice.

Nutrition Facts (per serving)

246 Calories
15g Fat
28g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 246
% Daily Value *
Total Fat 15g 19%
Saturated Fat 9g 45%
Cholesterol 88mg 29%
Sodium 125mg 5%
Total Carbohydrate 28g 10%
Total Sugars 21g
Protein 3g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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