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Day 250 – Chocolate Cupcakes with Oreo Buttercream

7 Apr

Monday mornings need just a little extra “happy”.  Don’t they?  I know mine do!  So, what better way to add happy than with some chocolate, some Oreos and some music?  Chocolate Cupcakes with Oreo Frosting (recipe below from Lick the Bowl Good).

Click the play symbol below to hear today’s Musical Monday selection – “The Beast” written and performed by Bryan Morris.

Chocolate-Cupcake     Mini-Chocolate-Cupcake

The cupcakes are very squishy and very, very sticky. You may wanna give the cups a spray, even if you’re using liners, cause I lost most of my mini when I went to peel them out of the paper. They have a nice, light milk chocolate flavor. A little like a light Devil’s Food cake in taste and texture.


The frosting is thick and chunky, so I would definitely use an open frosting tip, cause the Oreo chunks will definitely get caught in anything but a round tip. It’s surprisingly not like an Oreo. And I mean that in a good way. Most Oreo frostings taste like the center of an Oreo. This frosting tastes like a typical vanilla buttercream with Oreo mixed in. It’s different, but yummy.

Note: The recipe calls for half butter and half shortening OR butter. I used all butter. Since, as you know, I’m not a HUGE fan of shortening.

Oreo-Cupcake     Mini-Oreo-Cupcake

The cupcake and frosting meld really seamlessly together. The frosting kind of envelopes the cupcake into it. The Oreo frosting is definitely the strong flavor and the cupcake takes a nice, spongy backseat.

Oreo-Cupcake-top     Mini-Oreo-Cupcake-top

Scoring Sheet:

  • Cupcake Taste: 4
  • Frosting Taste: 3.5
  • Overall Taste: 4
  • Appearance: 3.5
  • Ease of Making: 4
  • TOTAL: 19


Chocolate Cupcakes with Oreo Frosting (recipe from Lick the Bowl Good)

Chocolate Cupcakes:

  • 2 cups sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup Hershey’s Cocoa
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

Oreo Buttercream:

  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup shortening or butter
  • 1 teaspoon vanilla extract
  • 2 Tablespoons milk
  • 3-4 cups powdered sugar
  • 14 Oreos, finely crushed in food processor

For directions visit Lick the Bowl Good.

*Tomorrow: Chocolate Cherry Cordial Cupcakes*

Day 236 – Chocolate Italian Wedding Cupcakes

24 Mar

Chocolate Italian Wedding Cupcakes (recipe below from Evil Shenanigans).  I’m not really sure what that means, but I’m excited about it.  And who doesn’t need a little indulgence to start the week off. Right?  Enjoy today’s Musical Monday selection.

Alright, now dig into these!

Chocolate-Cupcake     Mini-Chocolate-Cupcake

The cupcakes are dense and cakey. They almost feel dry, but they aren’t. It’s just cause they’re crumbly. They very fudgy with a strong cocoa flavor. They kinda remind me of a flourless chocolate brownie – dense, fudgy and almost a little tartness.


The frosting (before adding coconut and pecans) is the consistency of pudding. Smooth and fluffy. The coconut and nuts give it a nice texture. It’s a sweet, very chocolatey frosting with a nice bite from the nuts.

Note: The original recipe has this frosting piped on, but once you mix in the coconut and pecans, that’s not really an option, which is why mine is spread on.

Italian-Wedding-Cupcake     Mini-Italian-Wedding

The frosting is the star of this cupcake. It brings out all the best parts of the cupcake. It lightens it and makes it feel creamier overall. There’s a lot of chocolate in this cupcake, but it’s not overly rich. The coconut and the pecans break it up really nicely with a little crunch and a little bite.

Italian-Wedding-top     Mini-Italian-Wedding-top

Scoring Sheet:

  • Cupcake Taste: 3
  • Frosting Taste: 4
  • Overall Taste: 4
  • Appearance: 3.5
  • Ease of Making: 3.5
  • TOTAL: 18


Chocolate Italian Wedding Cupcakes (recipe from Evil Shenanigans)

For the cake:

  • 1/2 cup butter, at room temperature
  • 1/2 cup sugar
  • 1/2 cup packed light brown sugar
  • 3 eggs, separated
  • 1 1/2 ounces unsweetened chocolate, melted and cooled
  • 1 2/3 cup all-purpose flour
  • 3 tablespoons Dutch-processed cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla
  • 1/2 cup shredded sweetened coconut
  • 1/3 cup finely chopped pecans
  • 2 tablespoons crushed cocoa nibs

For the frosting:

  • 1 cup shredded sweetened coconut
  • 1/2 cup finely chopped pecans
  • 1 cup (about 6 ounces)  semi-sweet chocolate, chopped (I used chips)
  • 1/4 cup butter
  • 1/2 cup sour cream
  • 1 teaspoon vanilla
  • 3 cups powdered sugar

For directions visit Evil Shenanigans.

*Tomorrow: Lemon Lover Cupcakes*

Day 222 – White Chocolate Cupcakes

10 Mar

On this (probably chilly) Monday morning, I thought we could use a little indulgence.  Maybe a little music.  A truffle.  Some white chocolate.  What do you think? Alright, check out the Musical Monday selection and then check out these White Chocolate Cupcakes (recipe below from The Pampered Chef) — spoiler alert — they’re stuffed with a truffle!

“Sally Brown” written & performed by Ken McQueen III

Alright, time to get indulgent!


The cake is a very strange consistency. It’s almost like a thick, soft sugar cookie. A little crumbly, but not dry. It’s got a very even taste. Not stand-out flavors.


The cake is a very strange consistency. It’s almost like a thick, soft sugar cookie. A little crumbly, but not dry. It’s got a very even taste. Not stand-out flavors.


If you love white chocolate, this is the cupcake for you. From top to bottom, that’s what this is. My truffle inside still had a little crunch to it, which was nice. Otherwise it’s a smooth, creamy white chocolatey cupcake.

White-Choc-Truffle-half2     White-Choc-Truffle-half1

Scoring Sheet:

  • Cupcake Taste: 3
  • Frosting Taste: 4
  • Overall Taste: 4
  • Appearance: 3.5
  • Ease of Making: 4
  • TOTAL: 18.5



White Chocolate Cupcakes (recipe from The Pampered Chef)


  • 1 3/4 cups cake flour
  • 2 tsp baking powder
  • 2/3 cup whole milk
  • 1/2 tsp vanilla
  • 4 egg whites, room temperature
  • 6 tbsp butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup sour cream
  • 12 round truffles, unwrapped


  • 6 oz white chocolate for baking, chopped
  • 8 oz cream cheese, softened
  • 1/4 cup butter, softened
  • 1/2 tsp vanilla
  • 2 cups powdered sugar

For directions visit The Pampered Chef.

*Tomorrow: Churro Cupcakes*

Day 208 – Nutella Cupcakes with Strawberry Cream Cheese Frosting

24 Feb

These Nutella Cupcakes with Strawberry Cream Cheese Frosting (recipe below from The Baking Robot) are for anyone who needs that little extra kick to get their Monday started.  I know.  Trust me.  Mondays can be rough.  Hopefully today’s Musical Monday selection, “The Stone” by Bryan Morris, as well as these cupcakes, get you started off right!

Nutella-Cupcake     Mini-Nutella-Cupcake

These cupcakes are dense and almost on the dry side, but not dry. The tops have a serious crunch to them too. They are super chocolatey and remind me a lot of the cookie part of an Oreo. I don’t really get the Nutella flavor, but I like the flavor I did get!


The frosting is thick and creamy. Very easy to pipe, and a pretty off-pink color. It is a definite cream cheese frosting, with a light strawberry flavor.

Nutella-Strawberry     Mini-Nutella-Strawberry

It’s like a strawberry dipped in cream cheese covered in chocolate. Exactly like that. Sweet. Chocolatey. Strawberry-y….If you like these flavors, you’ll love this cupcake!


Scoring Sheet:

  • Cupcake Taste: 3.5
  • Frosting Taste: 3.5
  • Overall Taste: 4
  • Appearance: 4
  • Ease of Making: 4
  • TOTAL: 19


Nutella Cupcakes with Strawberry Cream Cheese Frosting (recipe from The Baking Robot)


  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 eggs
  • 1/2 cup Nutella
  • 2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup milk


  • 1 cup (2 sticks) unsalted butter, softened
  • 8 oz (1 package) cream cheese, softened
  • 3 cups powdered sugar
  • 2 tbsp freeze-dried strawberries, pulverized to powder in food processor
  • 1/2 tsp imitation strawberry extract

For directions visit The Baking Robot.

*Tomorrow: Salted Caramel Chocolate Cupcakes*

Day 201 – Devils Food Cupcakes

17 Feb

Okay.  So, yes, today is President’s Day.  But, it is NOT actually George Washington’s birthday, like your calendar might have told you.  His actual birthday is this Saturday (aka February 22nd).  So, check back that day for a cupcake in his honor.  Instead, today, I give you a little indulgence and a little chocolate.  Devil’s Food Cupcakes (recipe below from Food Network).  And…a little tune!

Thanks to Paul for sharing that amazing song!  And now, onto the cupcakes!

Chocolate-Cupcake     Mini-Chocolate-Cupcake

The cupcakes are beautiful. Both the full-sized and the minis bake up exactly like you want a cupcake to bake. They are crumbly and quite dry though. They have a really nice chocolate flavor, but it’s hard to get past the dryness.


I think I probably added a touch too much milk, so my frosting is between a frosting and a glaze, but it tastes like it’s supposed to. It has a strong chocolate flavor. A little sweet and very rich.

Devil's-Food-Cupcake     Mini-Devil's-Food

Because the frosting is so moist, the cupcakes don’t seem quite as dry as they did by themselves. But, it is still an extremely dry cupcake! The chocolatey flavor is really nice. Very rich and the 2 chocolates complement each other really well.

Devil's-Food-top     Mini-Devil's-Food-top

Scoring Sheet:

  • Cupcake Taste: 3
  • Frosting Taste: 3.5
  • Overall Taste: 3.5
  • Appearance: 4
  • Ease of Making: 4 (even with 3 parts)
  • TOTAL: 18


Devil’s Food Cupcakes (recipe from Food Network)


  • 1/2 cup whole-grain pastry flour
  • 1/2 cup cake flour
  • 1/2 cup natural cocoa
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup sour cream
  • 1/4 cup buttermilk
  • 2 tbsp unsalted butter
  • 1/4 cup canola oil
  • 1/2 cup dark brown sugar
  • 1 egg
  • 1 egg white


  • 1/2 cup confectioners’ sugar
  • 1 tbsp nonfat milk
  • 1 1/2 oz dark chocolate

For the squiggle:

  • 1 1/2 tbsp whipped cream cheese
  • 2 tbsp confectioners’ sugar

For directions visit Food Network.

*Tomorrow: Fruity Pebble Cupcakes*

Day 187 – Double Truffle Chocolate Cupcakes

3 Feb

Some cupcakes are just so pretty.  I mean.  So.  Pretty.  I always hope that they’ll turn out for me.  And, I have to say, I’m pretty happy with how these Double Truffle Chocolate Cupcakes (recipe below from A Cup of Sugar… A Pinch of Salt) turned out!  I hope you enjoy today’s Musical Monday selection, featuring Nikki Allred.  It is one of my favorite songs, of all time.  It’s so perfect for us touring actors!

Now, dig in to these beauties!


The cupcakes are extremely dense and springy. They have a bittersweet chocolate taste, not too sweet at all.


The frostings are both thick and creamy and very easy to pipe. The white chocolate has a nice, light white chocolate flavor. Fairly sugary. The chocolate one is a very tasty chocolate buttercream. It almost has the flavor of a chocolate mousse or chocolate pudding. Very yummy.


I didn’t even attempt minis, as the truffles in the center are the entire size of the cup. I don’t have the frosting tool it called for. I piped the chocolate into one half of a piping bag, the white chocolate into the other half.


Scoring Sheet:

  • Cupcake Taste: 3
  • Frosting Taste: 4
  • Overall Taste: 3.5
  • Appearance: 5
  • Ease of Making: 3
  • TOTAL: 18.5


Double Truffle Chocolate Cupcakes (recipe from A Cup of Sugar… A Pinch of Salt)


  • 4 1/2 ounces high-quality bittersweet chocolate, finely chopped
  • 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, room temperature
  • 1 cup confectioners’ sugar
  • 6 large eggs, separated, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup granulated sugar
  • 1 cup all-purpose flour
  • 12 truffles (these can be “non-pretty” such as the Lindt balls)

Chocolate Frosting

  • 1 cup unsalted butter (2 sticks), softened to room temperature
  • 3 1/2 cups confectioners (powdered) sugar
  • 1/2 cup cocoa powder
  • 1/2 teaspoon table salt
  • 2 teaspoons vanilla extract
  • 4 tablespoons milk or heavy cream

White Chocolate Frosting

  • 1 cup unsalted butter (2 sticks), softened to room temperature
  • 3 cups confectioners (powdered) sugar
  • 6 ounces white chocolate or 6 ounces white baking bar, melted and cooled
  • 3 -5 tablespoons heavy cream

to garnish

  • 12 additional truffles (pretty ones!)

For directions visit A Cup of Sugar… A Pinch of Salt.

*Tomorrow: Caramel Cupcakes*

Day 180 – Tiramisu Cupcakes

27 Jan

Mmmm mmm.  I love tiramisu.  The cream, the espresso, the ladyfingers.  Yum, yum, yum!  So, these Tiramisu Cupcakes (recipe below from Cupcake Project) were a no-brainer.  Enjoy the song below and enjoy these cupcakes!

“Inner Swagger” by Marcus Lewis Band

Ladyfinger-Cupcake     Mini-Ladyfinger

The cupcakes are extremely dense and sticky.  I had to keep in mind that they’re really more of a cookie than a cake. Cause, as a cake, they’re kinda weird. They have a good sweet vanilla flavor. They just don’t taste like they’re meant to be a cupcake.

Note: Be sure not to overfill the cupcakes. They are very chewy and can easily distract from the overall tiramisu texture. You want a fairly thin cupcake. I used my small ice cream scoop aka cookie dough scoop.


The egg cream is thick and easy to spread.  It has a very yummy, sweet flavor! Dangerously tasty. Like a custard filling, but with that sweet mascarpone flavor.

Tiramisu-Cupcake     Mini-Tiramisu

Together, with the thin ladyfinger cupcake, the rum coffee, the egg cream, whipped cream and chocolate on top this is one tasty cupcake! It’s a legit tiramisu flavor. No doubt what it’s supposed to be. But it a tasty little treat for sure! It’s sweet with that nice hint off coffee, rum and chocolate.

Tiramisu-Cupcake-above     Mini-Tiramisu-top

Scoring Sheet:

  • Cupcake Taste: 3
  • Frosting Taste: 4.5
  • Overall Taste: 4.5
  • Appearance: 5
  • Ease of Making: 3 (again, more time-consuming than difficult)
  • TOTAL: 20


Tiramisu Cupcakes (recipe from Cupcake Project)

Ladyfinger Cupcakes:

  • 4 eggs, separated
  • 2 tbsp + 2/3 C white sugar
  • 1 C all-purpose flour
  • 1/2 tsp baking powder


  • 6 egg yolks
  • 3/4 cup white sugar
  • 2/3 cup milk
  • 1 1/4 cup heavy cream
  • 1/2 teaspoon vanilla extract
  • 1 pound mascarpone cheese
  • 1 cup strong brewed coffee, room temperature
  • 2 tablespoons rum
  • 1 tablespoon unsweetened cocoa powder
  • a small amount of dark chocolate for chocolate curls (optional)

For directions visit Cupcakes Project.

*Tomorrow: Bailey’s Cupcakes*

Day 173 – Pecan Pie Cupcakes

20 Jan

As many of you know, today is Martin Luther King, Jr. Day.  What you may not know is that Pecan Pie was his favorite dessert.  So, in honor of MLK, today I picked Pecan Pie Cupcakes (recipe below from Taste of the South).  Also, in place of my typical Musical Monday selection, today I give you the famous “I Have a Dream” speech, given by Martin Luther King, Jr. on August 28, 1963.

Now, enjoy the cupcakes!

Pecan-Cupcake     Mini-Pecan-Cupcake

The cupcakes are dense and moist. They are a lot like a nut-filled muffin.  Good spice-to-sweet ratio. It would make a fabulous muffin all by itself!


The frosting is a little grainy, but fluffy and soft.  It’s got a nice brown sugar/caramel flavor. Very sweet.

Pecan-Pie-Cupcake     Mini-Pecan-Pie

It almost tastes like a cookie when it’s all together. The brown sugar kind of blends in with the chocolate, even though there isn’t very much of it. Without the chocolate, the brown sugar and pecan flavors are way more obvious. The chocolate overwhelms, even though there isn’t much on it.

Pecan-Pie-Cupcake-top     Mini-Pecan-Pie-top

Scoring Sheet:

  • Cupcake Taste: 4
  • Frosting Taste: 4
  • Overall Taste: 3.5
  • Appearance: 5
  • Ease of Making: 3.5
  • TOTAL: 20


Pecan Pie Cupcakes (recipe from Taste of the South)


  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ¾ cup firmly packed dark brown sugar
  • ½ cup butter, softened
  • 2 large eggs, at room temperature
  • ½ cup whole milk, at room temperature
  • 2/3 cup chopped pecans, toasted
  • 1 teaspoon vanilla extract


  • ¼ cup firmly packed dark brown sugar
  • 2 tablespoons water
  • ¼ teaspoon salt
  • ½ cup plus 2 tablespoons butter, softened and divided
  • 3½ cups confectioners’ sugar
  • 2 to 3 tablespoons whole milk
  • ½ cup semisweet chocolate morsels, melted and cooled


  • ¼ (15-ounce) package refrigerated pie dough (1⁄2 sheet)
  • 1 tablespoon dark corn syrup
  • 1 tablespoon butter, melted
  • 1/8 teaspoon salt
  • 12 pecan halves

For directions visit Taste of the South.

*Tomorrow: Spiced Cocoa Cupcakes*

Day 166 – Sugar Cookie Cupcakes

13 Jan

Every once in a while I come across a cupcake photo that just makes me smile.  A cupcake that’s so adorable that I can’t resist.  I just wanna make em!  Today’s cupcakes are totally that!  So.  Freaking.  Cute!  So, enjoy my Musical Monday selection below while you dig into these Sugar Cookie Cupcakes (recipe below from Baked Perfection).

(Click the link below to hear the song!)

“You Won’t Beat Me” by Andrea & Marcus Lewis

Sugar-Cupcake     Mini-Sugar-Cupcake

The cupcakes are a little on the dry side, but not too bad. They are dense, almost like a pound cake, but not quite.  They have a nice vanilla flavor. Very similar to a sugar cookie. Sweet and vanilla. Simple.


The frosting is smooth and creamy. Very easy to pipe.  It’s a sweet vanilla frosting. I mean. Vanilla. Wow. Vanilla!

Sugar-Cookie     Mini-Sugar-Cookie

This cupcake is adorable. If you eat with your eyes first, you’ll fall in love. And, it is definitely appropriately named. It tastes like a big, cakey sugar cookie. Sweet. Vanilla. Simple. And, again, cute!!

Note: The recipe comes with this design, which I will definitely use again. So easy. So cute!

Sugar-Cookie-top     Mini-Sugar-Cookie-top

Notes: I used 2 different frosting tips. One for the cupcakes and another for the mini Reese’s.

(The recipe calls for Mini Reese’s Peanut Butter cups. I think that she meant the middle size, not the super-minis that I used. But they’re still adorable!)

Sugar-Cookie-angle     Mini-Sugar-Cookie-angle

Scoring Sheet:

  • Cupcake Taste: 3.5
  • Frosting Taste: 3.5
  • Overall Taste: 3.5
  • Appearance: 5 (I mean, seriously! Adorable!!)
  • Ease of Making: 4
  • TOTAL: 19.5


Sugar Cookie Cupcakes (recipe from Baked Perfection)


  • 1 cup butter, softened
  • 2 cups sugar
  • 3 eggs
  • 2 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups sour cream


  • 2 sticks of butter, softened
  • 6 cups powdered sugar
  • pinch of salt
  • 3 tablespoons vanilla extract
  • 2 -4 tablespoons milk

For directions visit Baked Perfection.

*Tomorrow: S’mores Cupcakes*

Day 159 – Apple Butter Vanilla Cupcakes

6 Jan

So, the last couple of cupcakes have been a bit heavy.  A bit dark.  A bit….well, rich.  I felt the need for a lighter cupcake, once again.  These Apple Butter Vanilla Cupcakes (recipe below from Bake it in a Cake) seemed like they might do the trick!

But first, I hope you’ll enjoy today’s Musical Monday.  (It is not as light as the cupcakes.)  Because this song has a particularly special meaning to me.  Almost 1 year ago to the day I lost my grandmother to Alzheimer’s Disease.  She was an inspirational woman, not just to me but to everyone she met.  Near the end, she could remember nothing about her life.  Not who anyone was or how we were related to her.  Not what she had done with her life.  Nothing.  About a month before she passed, she had asked me what kind of person she had been.  What her life had been like.  If she had taught us any lessons.  If she was kind.

I went back to New York and wrote a song.  A song to tell her what she meant to me.  To tell her that I would always remember.

Okay, now on to the lighter cupcakes!

Vanilla-Cupcake    Mini-Vanilla-Cupcake

The cake is a little muffin-like. Moist and somewhat dense.  The cake itself has a “classic” vanilla cupcake taste. Sweet, sugary and definitely vanilla. It also has a little crunch on top, which is nice. The apple butter can easily overwhelm the cake, so use sparingly unless you want it to be really strong.

Note: The apple butter sank all the way to the bottom and fell out of the minis. There were just traces of it left when they came out of the pan.


The frosting is smooth and creamy. Maybe a little on the soft side, but I didn’t want to add more sugar, cause it was definitely sweet enough. Since I wasn’t gonna pipe it on, it worked just fine.  It tastes like a typical vanilla buttercream.

Apple-Butter-Cupcake     Mini-Apple-Butter-Cupcake

The frosting really helps counter the apple butter flavor. It’s a nice cupcake, especially if you’re an apple butter fan. But what is even better about this recipe, is that the cupcake and the frosting are so easy and simple tasting, they would be perfect for a variety of fillings or adaptations – spices, fruits, etc. It’s a good recipe to have in your back pocket for a quick fix.

Apple-Butter-Cupcake-top     Mini-Apple-Butter-top

Scoring Sheet:

  • Cupcake Taste: 3.5
  • Frosting Taste: 3.5
  • Overall Taste: 3.5
  • Appearance: 3.5
  • Ease of Making: 4
  • TOTAL: 18


Apple Butter Vanilla Cupcakes (recipe from Bake it in a Cake)


  • 1 1/2 sticks unsalted butter
  • 1 1/2 c. granulated sugar
  • 3 eggs
  • 2 t. baking powder
  • 1/2 t. baking soda
  • 1/4 t. salt
  • 2 t. vanilla
  • 2 1/2 c. flour
  • 1 1/3 c. whole milk
  • about 3/4 cup apple butter


  • 2 sticks unsalted butter, room temperature
  • 2 c. powdered sugar
  • 2 t. vanilla extract
  • cinnamon
  • 1 cup of pecans, toasted

For directions visit Bake it in a Cake.

*Tomorrow: Cocoa Cupcakes*

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