Chocolate Peak Cupcakes Recipe

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Sandra Lee on Food Network
Nutrition per serving    (USDA % daily values)
CAL
750
FAT
82%
CHOL
29%
SOD
38%

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Ingredients for 12 servings

1/3 cup vegetable oil

1/4 cup sweetened flaked coconut, toasted

12 soft caramel candies, unwrapped

2 tablespoons instant coffee crystals

1 (7-ounce) jar marshmallow creme, refrigerated

1 (16-ounce) container chocolate frosting

Flour, for flouring pan

Preheat oven to 350 degrees F.

3 eggs

1/4 cup unsweetened cocoa powder

1 (18.3-ounce) box chocolate fudge cake mix

1 1/3 cups hot water

Butter, for greasing pan

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