Serve these secret-ingredient cupcakes to guests, and we bet they won’t be able to taste the difference. Start with Betty’s devil’s food cake mix and swap out oil with spinach purée, it’s that simple. You might be thinking, spinach, in cupcakes? And we can understand your concerns, but the rich and chocolatey cake mix masks any unwanted spinach flavor. So you can soak up the benefits from the leafy, nutrient-dense veggie, without compromising the delicious taste of your dessert!
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Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
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In large bowl, beat cake mix, spinach purée, water and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.
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Divide batter evenly among muffin cups, filling about three-fourths full.
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Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes. Spread frosting on cupcakes.
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