Mint Capped Brownie Cups

48 unwrapped Hershey's mint kisses (plain if you can find them, the truffles don't set up well)
2/3 c. butter, softened
1 1/4 c. sugar
1 T. water
1 t. vanilla
2 eggs
1 1/2 c. SR flour
1/2 c. cocoa
powdered sugar

Preheat oven to 350. Line 48 mini muffin cups with baking cups. Beat butter, sugar, water, and vanilla. on medium speed until well blended. Add eggs, beat well. Stir in flour and cocoa gradually. Beat on low speed just until blended. Shape dough into 1" balls (you may need to refrigerate the dough a little to make them easier to handle). Place balls in each cup. Bake 11 minutes or until brownie surface is set. Do not overbake. Brownies should appear soft and moist. Place kiss in each brownie, pressing down until they start to crack. Return to oven for 2 minutes more. Remove from oven, sprinkle with powdered sugar, and cool for 5 minutes. Place cookies in a container and place in refrigerator to help them set up better. Makes 4 dozen brownies.