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Chocolate-Candy Cane Cupcakes

Chocolate-Candy Cane Cupcakes

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119
Recipe by
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Ingredients

  • 5 ozs semisweet chocolate (BAKER'S, divided)
  • 181/4 ozs chocolate cake mix (2 layer size)
  • 4 ozs JELL-O Chocolate Instant Pudding
  • 4 eggs
  • 1 cup Breakstone’s Sour Cream
  • 1/2 cup oil
  • 1/2 cup water
  • 6 candy canes (small, crushed, divided)
  • 8 ozs Cool Whip Whipped Topping (thawed)
Prep Time
20 min
Total Time
1 hr 40 min
Servings
3 servings
units
imperial units us metric

Preparation

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Nutrition Facts

Amount Per Serving
Calories 1650 Calories from Fat 770
% Daily Value *
Total Fat 85g 131%
Saturated Fat 19g 95%
Trans Fat
Cholesterol 280mg 93%
Sodium 2050mg 85%
Potassium 920mg 26%
Total Carbohydrate 223g 74%
Dietary Fiber 8g 32%
Sugars 143g
Protein 22g
Vitamin A 8%
Vitamin C 0%
Calcium 30%
Iron 70%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Tastes

Salty
Savory
Sour
Bitter
Sweet
Spicy

Comments

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