Directions

1. Preheat the oven to 375 degrees. Line 12 muffin cups with liners and set aside.
2. In the bowl of a KitchenAid® Stand Mixer, combine the bananas, egg, milk and oil. Using the flat beater, mix on medium for 1-2 minutes, until well combined. Some banana chunks may remain
3. In a medium mixing bowl, sift together the flour, sugar, baking soda, baking powder and salt.
4. With the stand mixer running on its lowest speed, add the dry ingredients to the wet ingredients a little at a time until just combined. Divide the batter evenly among the cupcake liners. Press a Hershey Kiss into the center of each cupcake, pressing to completely envelope it in batter. You may need to coax a little of the batter over the very tip.
5. Bake for 18-20 minutes, until golden brown. Transfer to a wire rack and cool completely.