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Ingredients
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    3   
    eggs
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    3/4  cup 
    butter
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    3   cups 
    all-purpose flour
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    2   teaspoons 
    unsweetened cocoa powder
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    2 1/4  cups 
    sugar
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    1 1/2  teaspoons 
    vanilla
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    1  1  ounce bottle 
    red food coloring (2 Tbsp.)
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    1 1/2  cups 
    buttermilk
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    1 1/2  teaspoons 
    baking soda
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    1 1/2  teaspoons 
    vinegar
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    Small chocolate heart-shaped cookies (optional)
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    Powdered sugar (optional)

Directions
1.
Let eggs and butter stand 30 minutes. Preheat oven to 350 degrees F. Line 28 2-1/2-inch cupcake pans with paper liners; set aside.
2.
In medium bowl combine flour, cocoa powder, and 3/4 tsp. salt; set aside. In large mixing bowl beat butter on medium-high 30 seconds. Add sugar and vanilla; beat until combined. One at a time, add eggs; beat on medium after each. Beat in food coloring on low.
3.
Alternately add flour mixture and buttermilk to egg mixture; beat on low to medium speed after each just until combined. Stir together baking soda and vinegar. Add to batter; beat just until combined.
4.
Spoon batter into prepared pans, filling each about two-thirds full. Bake 15 to 17 minutes. Cool in pan on wire rack for 5 minutes. Remove from pans. Cool completely. Top with small chocolate cookies, if desired. Dust with powdered sugar. Makes 28 servings.
Nutrition information
Per Serving: cal. (kcal) 172, Fat, total (g) 6, chol. (mg) 36, sat. fat (g) 3, carb. (g) 28, Monosaturated fat (g) 2, Polyunsaturated fat (g) 0, fiber (g) 0, sugar (g) 17, pro. (g) 3, vit. A (IU) 194.36, vit. C (mg) 0, Thiamin (mg) 0.12, Riboflavin (mg) 0.12, Niacin (mg) 0.79, Pyridoxine (Vit. B6) (mg) 0.02, Folate (g) 28.22, Cobalamin (Vit. B12) (g) 0.12, sodium (mg) 124, Potassium (mg) 45, calcium (mg) 20.19, iron (mg) 0.72, Percent Daily Values are based on a 2,000 calorie diet
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