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24 servings, 1 cupcake (50 g) each
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Substitute 24 fresh blueberries for the candy-coated chocolate pieces.
Keep frosted cupcakes refrigerated.
Use ice cream scoop to neatly and evenly fill the prepared muffin cups with batter.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.