Quick Double Chocolate Cupcakes Recipe

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Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)
CAL
692
FAT
106%
CHOL
34%
SOD
15%

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Ingredients for 24 servings

Mini white and dark chocolate chips

1 1/3 cups water

1 tablespoon vanilla extract

Licorice whips

Cereals such as corn pops, fruit rings, or graham cracker cereal squares

Crushed lemon drops

1/2 cup vegetable oil

1 box Devil's Food Cake Mix (recommended: Duncan Hines Moist Deluxe)

Multi-colored jimmies or nonpareils

Crushed peppermint candies

Colored decorating sugars

Small chocolate candies

3 eggs

1/4 cup whole milk, at room temperature

3 pounds confectioners' sugar (3 boxes)

Food coloring, such as yellow, blue, and red, or your favorite

1 cup mini semisweet chocolate chips, divided

2 to 3 cups Cupcake Icing, recipe follows, colored with your favorite color

1 pound unsalted butter, at room temperature

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