Combine chocolate, fudge and cupcakes with this chocolate cupcakes recipe. Say hello to these rich, too-good-to-be-true Chocolate Cupcakes.
What You Need
Original recipe yields 12 servings
1-1/2 cups flour
1 cup granulated sugar substitute
1/2 tsp. baking soda
1/4 tsp. salt
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
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Let's 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.
Add 1/2 cup chopped toasted PLANTERS Walnuts to the flour mixture before mixing with the egg mixture.
Cupcakes might sink slightly in the centers when cooled.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 16g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.