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French Mint Cupcakes

 

42

Yield

12

servings

Prep

10

min

Cook

20

min

Ready

30

min

Trans-fat Free, Low Sodium
 

Ingredients

6 ounces semi-sweet chocolate
semi-sweet chips, null, null
1 cup butter
softened
2 cups powdered sugar
4 large eggs
1 teaspoon vanilla extract
1 teaspoon mint extract
*
1 x nuts
*

Directions

Melt chips; cool and set aside.

Beat butter, using electric mixer.

Add sugar.

Add cooled chocolate, beat 5 minutes. Beat in eggs, one at a time.

Mix in vanilla and peppermint extract.

Sprinkle nuts on bottom of 24 paper holders in cupcake pan.

Fill each cupcake holder half full.

Sprinkle with nuts.

Freeze for at least 3 hours.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 66g (2.3 oz)
Amount per Serving
Calories 28863% of calories from fat
 % Daily Value *
Total Fat 20g 31%
Saturated Fat 12g 61%
Trans Fat 0g
Cholesterol 111mg 37%
Sodium 134mg 6%
Total Carbohydrate 9g 9%
Dietary Fiber 1g 2%
Sugars g
Protein 5g
Vitamin A 11% Vitamin C 0%
Calcium 2% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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