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Desserts

Fudgy Chocolate Cupcakes

photo by:kraft
What's better than chocolate, fudge and cupcakes? One dessert that combines them all. Say hello to these too-good-to-be-true treats.
time
prep:
15 min
total:
41 min
servings
total:
12 servings

What You Need

1-1/2
cups  flour
1
cup  granulated sugar substitute
1/2
tsp.  baking soda
1/4
tsp.  salt
2
 eggs
2/3
cup  canola oil
1/4
cup  fat-free milk
2
oz.  (1/2 of 4-oz. pkg.) BAKER'S Unsweetened Chocolate, melted
1
tsp.  vanilla

Make It

HEAT oven to 350°F.

COMBINE first 4 ingredients in large bowl. Whisk remaining ingredients until blended. Gradually add to flour mixture, beating with mixer after each addition until well blended. (Batter will be thick.)

SPOON into 12 paper-lined muffin cups.

BAKE 24 to 26 min. or until toothpick inserted in centers comes out with fudgy crumbs. (Do not overbake.) Cool in pans 10 min.; remove to wire racks. Cool completely.

Kraft Kitchens Tips

Special Extra
Add 1/2 cup chopped toasted PLANTERS Walnuts to the flour mixture before mixing with the egg mixture.
Important Note
Cupcakes might sink slightly in the centers when cooled.
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