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Chocolate and Sour Cream Cupcakes

 
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Chocolaty and super moist cupcakes will be a huge hit at any occasion.

Yield

12

servings

Prep

20

min

Cook

20

min

Ready

1

hrs

Trans-fat Free
 

Ingredients

5 ounces semi-sweet chocolate
semi-sweet, null, null
2 ounces unsweetened chocolate
baking
cup margarine
¾ cup sour cream
cup brown sugar
packed
*
¼ cup light corn syrup
1 large eggs
2 teaspoons vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
½ cup chocolate chips
*

Directions

Mix semisweet chocolate, baking chocolate, and margarine together; melt carefully in microwave or over simmering water in double boiler. Allow to cool to lukewarm.

Mix sour cream, sugar, corn syrup, egg and vanilla. Blend with melted chocolates.

Blend flour, soda and salt; add the chocolate mixture and blend very well. Add the chocolate chips.

Pour batter into 12 paper-lined or greased muffin tins. Bake in preheated 400 degree F oven for about 20 minutes. Remove from muffin tins and allow to cool on wire racks.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 60g (2.1 oz)
Amount per Serving
Calories 21553% of calories from fat
 % Daily Value *
Total Fat 13g 19%
Saturated Fat 5g 26%
Trans Fat 0g
Cholesterol 22mg 7%
Sodium 182mg 8%
Total Carbohydrate 8g 8%
Dietary Fiber 1g 6%
Sugars g
Protein 7g
Vitamin A 7% Vitamin C 0%
Calcium 3% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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