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1 1/4 cup all-purpose flour
3/4 cup unsweetened cocoa powder
1/2 tsp baking soda
2 tsp baking powder
1/4 tsp salt
1/4 cup Smart Balance® Blended Butter Sticks
1 3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
3/4 cup milk (can use 2%)
FOR CLASSIC BUTTERCREAM FROSTING:
1/2 cup Smart Balance® Blended Butter Sticks, softened
5 cups powdered sugar
1/4 cup milk
1 tsp vanilla extract
Pinch of salt
FOR HOMEMADE HOT FUDGE:
1/2 cup Smart Balance® Blended Butter Sticks
1/4 cup cocoa powder
1 1/2 cup granulated sugar
6 oz evaporated milk
1/2 tsp vanilla
Preheat oven to 325° degrees. Line muffin cups with foil or paper liners and set aside.
In a small bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt and set aside.
In a large bowl or stand mixer, cream butter and sugar together until combined.
Beat in eggs, one at a time, just until combined.
Add in vanilla.
Gradually add the flour mixture, and the milk, beating on low speed, until just combined (Don't over mix.)
Fill the muffin cups about 2/3 full of batter.
Bake for 18-20 minutes, or until a toothpick inserted in center comes out clean.
Let cupcakes cool completely before frosting.
CLASSIC BUTTERCREAM FROSTING:
In a large bowl, beat the butter and 2 cups of powdered sugar together, on low speed, until creamy and combined.
Pour in the milk, vanilla and salt and another 2 cups powdered sugar.
Beat until creamy and the consistency you prefer. (I like mine thicker, so I use all 5 cups of the powdered sugar.)
Frost the cooled cupcakes.
HOMEMADE HOT FUDGE:
In a medium saucepan, add the butter, cocoa powder, sugar and evaporated milk.
Heat on medium heat, whisking constantly until butter melts and mixture comes to a boil.
Let boil for 8-10 minutes, whisking constantly, until mixture thickens.
Remove from heat and stir in vanilla extract.
Let stand for at least 15 minutes to cool slightly, before drizzling on the frosted cupcakes.
Makes 20 servings. (1 cupcake per serving)
[Smart Balance addition] – Smart Balance estimates the following nutritional content for this user-created recipe:
Saturated Fat 5g
Trans Fatty Acid 0g
Poly Fat 2g
Mono Fat 3g
Dietary Fiber 1g
Total Sugars 64g