Fudgy Chocolate Cupcakes

• 1-1/2 cups flour
• 1 cup granulated sugar substitute
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 2 eggs
• 2/3 cup canola oil
• 1/4 cup fat-free milk
• 2 oz. (1/2 of 4-oz. pkg.) BAKER'S Unsweetened Chocolate, melted
• 1 tsp. vanilla

1. Heat oven to 350F.
2. Combine first 4 ingredients in large bowl.
3. Whisk remaining ingredients until blended.
4. Gradually add to flour mixture, beating with mixer after each addition until well blended.
5. (Batter will be thick.)
6. Spoon into 12 paper-lined muffin cups.
7. Bake 24 to 26 min.
8. or until toothpick inserted in centers comes out with fudgy crumbs.
9. (Do not overbake.)
10. Cool in pans 10 min.
11. ; remove to wire racks.
12. Cool completely.

flour, sugar substitute, baking soda, salt, eggs, canola oil, milk, s, vanilla

Taken from www.kraftrecipes.com/recipes/fudgy-chocolate-cupcakes-161345.aspx (may not work)