Brownie Kiss Cupcakes

My goddaughter asks me to make these for her birthday to share at school. One year, she requested 32 but needed only 27 for classmates. Wonder where the five others went! —Pamela Lute, Mercersburg, PA

Takes: 30 min. • Makes: 9 cupcakes

1/3 cup butter, softened

1 cup sugar

2 large eggs, room temperature

1 tsp. vanilla extract

3/4 cup all-purpose flour

1/2 cup baking cocoa

1/4 tsp. baking powder

1/4 tsp. salt

9 milk chocolate kisses

1. In a large bowl, cream butter and sugar until light and fluffy,

5-7 minutes. Beat in eggs and vanilla. Combine the flour, cocoa, baking powder and salt; gradually add to the creamed mixture and mix well.

2. Fill paper- or foil-lined muffin cups two-thirds full. Place a chocolate kiss, tip end down, in the center of each.

3. Bake at 350° until top of brownie springs back when lightly touched, 20-25 minutes.

1 CUPCAKE 239 cal., 10g fat (5g sat. fat), 66mg chol., 163mg sod., 36g carb. (24g sugars, 1g fiber), 4g pro. butter at 50% power 1 minute; stir. Microwave in 20-second intervals until melted; stir until smooth. Stir in the sweetened condensed milk; cook, uncovered, on high for 1 minute.

2. Stir in the marshmallow creme and chopped candy bars. Spread into the prepared pan. Sprinkle with the remaining 13/4 cups peanuts. Cover with plastic wrap; press down lightly.

3. Refrigerate until set. Cut into 1-in. squares. Store in an airtight container. 1 PIECE 64 cal., 3g fat (1g sat. fat), 2mg chol., 47mg sod., 7g carb. (5g sugars, 0 fiber), 2g pro.