Hershey's Kiss Cakelets

To Make Cookies

1. Cream together the butter and the sugar with an electric mixer, scraping the sides of the bowl with a spatula periodically, until well blended and smooth.
2. Add the egg and the vanilla extract. Continue to beat with the electric mixer till smooth.
3. Add 1/2 cup of the flour, cocoa, baking soda, salt, and milk. Beat till a thick chocolate batter forms. Scrape the sides of the bowl. Add another 1/2 cup of the flour and beat again till it is incorporated. Scrape the bowl again, then add the remaining flour and beat again till the batter is fully mixed-- it will be quite thick.Place the batter into the refrigerator for 1 hour, till it is firm enough to handle.
4. Heat oven to 375 degrees F. Shape the chocolate dough into 1-inch balls and place them on a cookie sheet, evenly spaced. You should be able to fit about 20 cookies on one standard sheet.Bake the cakelets for 8-10 minutes, or until set.
5. Let the cakelets cool for 1 minute on the sheet, then use a spatula to loosen them and place them on a wire rack. Let them cool completely.You can serve the cakelets as-is (they're really tasty!), or frost them and top them with Hershey kisses for extra decadence. They'll be super rich and sweet with the frosting and the kiss... in fact, they might be too rich for some folks. They're meant to be eaten one at a time. You've been warned!
6. To decorate, pipe or spread about 1/2 tbsp of frosting onto each cakelet, leaving about 1/2 inch around outer edge unfrosted. You can use store-bought frosting or homemade; my buttercream frosting recipe appears below. I like to pipe the frosting on using a star tip.
7. Place a chocolate kiss in the center of each cakelet. Enjoy!

To Make Frosting

1. Sift the powdered sugar and salt into a bowl.
2. Cut the butter into cubes (make sure it's room temperature!) and add it to the sugar and salt.
3. Use an electric mixer to beat the butter and sugar together for 3-4 minutes till it creams together. At first, it will look crumbly and grainy. Be patient, it will take time to come together. Continue mixing, using a spatula to push out any butter that gathers in the beaters, till the mixture is thick and creamy.Pour in 1 tsp of vanilla extract and mix again. Taste the frosting and add more extract to taste, if desired.
4. Add 1/2 tsp of water at a time, whipping constantly, till frosting reaches the thickness and texture you desire. You will likely need very little water to achieve the consistency you need.
5. This frosting tastes best at room temperature. Frosting will keep for up to five days without refrigeration; to extend shelf like, refrigeration is recommended.Use frosting to top Hershey's Kiss Cakelets.