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Chocolate Crinkle Cups


  • 6 tablespoons butter or margarine
  • 1 cup granulated sugar
  • 1/2 cup cocoa
  • 1 teaspoon vanilla extract
  • 2 egg whites, slightly beaten
  • 1/2 cup all-purpose flour
  • 1/4 cup finely chopped walnuts


  1. Heat oven to 350 degrees F. Line small muffin cups (1 3/4 inches in diameter) with paper or foil baking cups.
  2. In medium saucepan over low heat, melt butter.
  3. Add sugar, stir until well blended.
  4. Remove from heat; stir in cocoa and vanilla extract; add egg whites; stir to blend.
  5. Stir in flour and walnuts.
  6. Fill muffin cups three-fourths full with batter.
  7. Bake for 15 minutes or until wooden pick inserted in center comes out clean.
  8. Remove from pan to wire rack.
  9. Cool completely.

Makes 22.

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