These Double Chocolate Mini Muffins are perfect bite-sized treats and will look too cute on your next dessert table. The star ingredients? Use HERSHEY'S Milk Chocolate Bars or HERSHEY'S Mini Semi-Sweet Chocolate Chips (or both), plus HERSHEY'S Cocoa for some serious chocolaty goodness. Great for packaging up for point-of-sale displays too!
Heat convection oven to 325°F (standard oven: 375°F). Line small muffin pans (2 inches in diameter) with paper baking cups.
Blend together flour, sugar, brown sugar, HERSHEY'S Cocoa, baking powder, baking soda and Chopped HERSHEY'S Milk Chocolate Bars or HERSHEY'S Mini Semi-Sweet Chocolate Chips, 4000 ct. in large bowl; make well in center. Set aside.
Using wire whisk, stir together oil, milk and eggs in 4 cup measuring cup, blending well. Gradually add to flour mixture, stirring just until dry ingredients are moistened. Using #60 scoop (3/4 oz.), deposit batter into prepared baking cups.
Bake 15 to 18 minutes* or until edges are firm. Cool in pans 1 minute. Immediately sprinkle additional Chopped HERSHEY'S Milk Chocolate Bars or HERSHEY'S Mini Semi-Sweet Chocolate Chips, 4000 ct. Cool completely in pans. Remove from pans to wire rack. Best served within several hours of baking.
Step 4: If using convection oven, rotate pans one-half turn (180°) after 5 minutes of baking.