Ingredients for Fudge Cupcakes By Joanne Fluke
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How to Make Fudge Cupcakes By Joanne Fluke
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add milk, oil, vanilla extract, and eggs; beat on medium speed for 2 minutes.
- Gradually add boiling water to the batter, beating until smooth. Stir in raspberry extract.
- Fill cupcake liners about two-thirds full.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cupcakes cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
- Once cool, frost with your favorite chocolate frosting.
- Garnish with fresh raspberries (optional).
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
78g
Fat
28g
Carbs
10g