Mint Capped Brownie Bites

48 Hershey Kisses Brand Mint Truffles wrapped in dark chocolate
2/3 c butter or margarine, softened
1 ¼ c granulated sugar
1 TBS water
1 tsp vanilla extract
2 eggs
1 ½ c all-purpose flour
½ c Hershey Special Dark cocoa
½ tsp salt
¼ tsp baking soda
Powdered sugar

Preheat oven to 350F. Grease or line 48 small muffin cups with paper baking cups. Remove wrappers from chocolates and set aside. Beat butter, granulated sugar, water, and vanilla in a large bowl on medium speed until well blended. Add eggs; beat well. Stir together flour, cocoa, salt, and baking soda. Gradually add to sugar mixture, beating on low speed just until blended. Put about ½ TBS of dough into each muffin cup. Bake 11-13 minutes or until brownie surface is set; they will appear soft and moist; do not overbake. Press the kisses into the brownies and cool on wire rack. Sprinkle each brownie with powdered sugar.