Orange-kissed Chocolate Cupcakes

3/4 c. shortening
1 1/4 c. granulated sugar
2 eggs
1 3/4 c. flour
1 tsp. vanilla
1 3/4 c. Hershey's cocoa
1 tsp. baking soda
1/2 tsp. salt
1 c. milk
Orange or vanilla cream filling
1 (6 oz.) pkg. (about 24) Hershey's milk chocolate kisses

Cream shortening and sugar in large bowl. Add eggs and vanilla, blend well. In a separate bowl, combine flour, cocoa, baking soda and salt. Add alternately with milk to creamed mixture. Fill 24 paper-lined 2 1/2 inch muffin cups 2/3 full with batter. Bake at 375 degrees for 20 to 25 minutes or until inserted cake tester comes out clean. Cool completely. Prepare orange or vanilla cream filling. Cut a 1 1/2 inch cone from top of cupcakes. Fill cavity with filling; replace cone. Swirl filling over top. Top with unwrapped chocolate kiss. Makes 24.

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