Chocolate “Acorn” Cupcakes

For the chocolate acorns:

Melt a couple of tablespoons of chocolate chips in a microwave or over a gentle water bath.

Unwrap Hershey’s Kisses. Using a toothpick, spread a bit of melted chocolate over the flat end of a mini chocolate chip and attach to a mini Nilla wafer. Spread more chocolate over the flat end of a Kiss and attach the Nilla wafer.

Repeat to create the remaining acorns.

For the chocolate cupcakes:
Preheat oven to 350*F.

Sift dry ingredients (sugar, cocoa, coffee, salt, flour, baking soda, baking powder) into a clean bowl. In a separate bowl, beat eggs. Add yogurt or sour cream, vanilla and oil. Gently incorporate yogurt mixture into dry ingredients.

Divide batter evenly among cupcake cups and bake for about 15 minutes. Once you can smell the cake, it’s ready. Do a toothpick test at the center of a cupcake to test for doneness. When done, remove cupcakes from the oven.

Allow them to cool for 10 minutes, then turn the cupcakes onto a metal rack to finish cooling.

For the frosting and assembly:
Cream all the frosting ingredients together until smooth. Spread 1 tablespoon of frosting over the top of a cupcake and plop an acorn in the middle.

Note: Homemade chocolate cake always tastes best, but if you’re short on time, use boxed cake mix and ready-made frosting.The acorns can be made ahead of time and stand ready to decorate any cake or cupcake.