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Low-Fat Chocolate-Chocolate Cupcakes

1 pkg (510 grams) light devil's food cake mix
1 cup water
3 eggs
vegetable cooking spray
1/4 cup semisweet chocolate morsels
1/4 cup skim milk
3 Tbsp unsweetened cocoa
2 cups powdered sugar, sifted
2 1/2 tsp vanilla extract
2 1/2 Tbsp powdered sugar

Preheat oven to 350 . Spray muffin cups with cooking spray. In
large bowl, combine cake mix, water, and eggs; beat with an electric
mixer for 2 1/2 minutes. Divide batter evenly into muffin cups
about two-thirds full. Bake 20 to 25 minutes or until toothpick
inserted in centre comes out clean. Let cool in pan for 10 minutes.
Remove from pan and let cool another 10 minutes. Gently cut each
cupcake in half horizontally - a serrated usually works best. Using
a double boiler; mix together chocolate morsels, milk, and cocoa
in top; and bring water to a boil. Once boiling, reduce heat to
low and cook until morsels are melted; stirring occasionally. Remove
boiler from heat and stir in 2 cups powdered sugar and vanilla.
Gently spread bottom half of cupcakes with 2-3 teaspoons chocolate
mixture and cover with top half of cupcake. Sprinkle lightly with
powdered sugar. Makes 2 dozen.


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