Fun for all ages, these Santa Hat Topped Red Velvet Cupcakes look as good as they taste. Everyone will love topping the cupcakes with HERSHEY'S KISSES.
Heat oven to 350°F (180°C). Line muffin cups (2-1/2 inches/6 cm in diameter) with paper or foil baking cups.
Beat butter and sugar in large bowl; add eggs and vanilla, beating well. Stir together buttermilk and food colouring. Stir together flour, cocoa and salt; add alternately to butter mixture with buttermilk mixture, mixing well. Stir in baking soda and vinegar. Stir in chocolate chips. Fill muffin cups about 1/2 full with batter.
Bake about 20 minutes or until wooden pick inserted in centers comes out clean. Cool completely in pan on wire rack.
Set aside about 3/4 cup (175 mL) frosting; frost cupcakes with remaining frosting. Generously sprinkle tops of frosted cupcakes with green or red coloured sugars. Remove wrappers from candies. Place reserved frosting in heavy-duty (freezer) resealable food storage bag. Cut off one corner of bag about 1/4 inch (0.5 cm) from point. Squeeze quarter-sized dollop of frosting onto top of cupcake; push a HERSHEY’S KISSES Brand Candy Cane Mint Candy or HERSHEY’S KISSES Brand Milk Chocolate into center of dollop so that frosting comes up around bottom edge of candy piece forming the “fur" cuff of Santa’s hat. Place small dab of frosting on tip of candy piece to finish hat.