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This recipe for DOUBLE CHOCOLATE CUPCAKES, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lisa Tefft
Added: Sunday, September 24, 2006


1 C. Flour


unsweetened cocoa

1 t. baking soda

t. salt

c. unsweetened orange juice

1/3 c. water

3 T. oil

1 T. vinegar

1 t. vanilla

1/3 c. semisweet chocolate mini-morsels

1 t. powdered

Combine first 5 ingredients in a medium bowl; make a well in center of mixture. Combine orange juice, water, oil, vinegar, and vanilla; add to dry ingredients, stirring just until moistened. Fold in chocolate morsels. Spool into foil or paper-line muffin pans, filling two thirds full. Bake at 375 for 12 minutes or until a wooden pick inserted in a center comes out clean. Remove from pans immediately; cool on a wire rack. Sprinkle with powdered sugar. Yield: 1 dozen (about 153 calories each) (5.5 Fat)

To make cocoa-for chocolate switch, substitute 3 tablespoons cocoa plus 1 tablespoon vegetable oil for one (1 oz) square unsweetened chocolate.




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