Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Add sugar; beat with mixer until blended. Add eggs, 1 at a time, mixing well after each addition. Blend in vanilla. Combine 1/2 cup flour, baking soda and salt. Add to chocolate mixture; mix well. Add remaining flour alternately with buttermilk, mixing well after each addition.
Spoon into 24 paper-lined muffin cups.
Bake 25 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove to wire racks; cool completely.
Frost with Coconut-Pecan Filling and Frosting.
Enjoy a serving of these delicious cupcakes which can help you keep tabs on portion control.
Prepare batter as directed; pour into 13x9-inch pan sprayed with cooking spray. Bake in 350°F oven 50 min. or until toothpick inserted in center comes out clean. Cool completely. Spread with Coconut-Pecan Filling and Frosting.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 10g
Trans Fat 0g
Total Carbohydrates 36g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.