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A chocolate cupcake from Divvies, a line that is allergen-free.
Today is National Cupcake Day, so enjoy a cupcake—in fact, make some with a chocolate “surprise.”
Make your favorite cupcake batter.
Fill the cupcake liner halfway with batter, then insert a piece of chocolate from your favorite gourmet chocolate bar (the size should be equivalent to a miniature-sized chocolate bar, about 1″ x 3/4″).
Then top off the cup 2/3 to 3/4 of the way with batter and bake as instructed. The chocolate bar will melt during the baking process.
After you ice the cupcakes, you can add another piece of chocolate to decorate the top.
We like to make a chocolate cupcake recipe and using a spicy “Aztec” chocolate bar, like Jacques Torres’ Wicked Way Bar.
Or, enjoy this recipe for vanilla cupcakes with cream cheese frosting.
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