Chocolate Cupcakes With Whipped Ganache Frosting Recipes

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WHIPPED CHOCOLATE GANACHE



Whipped Chocolate Ganache image

Chocolate lovers: this is the recipe for you! Rich & silky chocolate ganache whipped 'til light, fluffy, & spreadable. Great on cakes, cupcakes, & cookies.

Provided by Allie {Baking A Moment}

Categories     Dessert     Topping

Time 40m

Number Of Ingredients 2

12 ounces semisweet chocolate
1 cup heavy whipping cream

Steps:

  • Chop the chocolate and place it in a medium bowl.
  • Heat the cream steamy, and until small bubbles start to form around the outer edges (this can be done in a small pot on the stove, or in the microwave). Be careful it doesn't boil over!
  • Pour the hot cream over the chopped chocolate, and allow it to stand for about 5 minutes.
  • Whisk the ganache until smooth, then allow it to set. (This can be done at room temperature or in the refrigerator. Whisk it every 10 minutes to keep it smooth and lump-free.)
  • When the ganache is firm but still soft, transfer it to a mixing bowl and whip it on high speed until fluffy (about 3 to 4 minutes).

Nutrition Facts : Calories 116 kcal, Carbohydrate 8 g, Protein 1 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 14 mg, Sodium 5 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving

CHOCOLATE GANCHE CUPCAKES



Chocolate Ganche Cupcakes image

Chocolate Ganache Cupcakes are homemade chocolate cupcakes filled with a rich chocolate ganache and topped with a silky chocolate buttercream frosting.

Provided by Julianne Dell

Categories     Cupcakes

Time 45m

Number Of Ingredients 20

1 ½ cups(285g) granulated sugar
½ cup (118 ml) vegetable oil
3 large eggs
1 tablespoon (15 ml) pure vanilla extract
½ cup(118 ml) light sour cream
2 cups(280g) all-purpose flour
½ cup (55 g) cocoa powder
1 tablespoon (5g) espresso powder (optional)
2 ½ teaspoons (9 g) baking powder
½ teaspoon baking soda
1 teaspoon (5 g) salt
1 ¼ cup (355 ml) brewed coffee
6 ounces dark chocolate, chopped
¾ cup (177ml) heavy whipping cream
1 1/2 cups (339g) unsalted butter, cold
6 ounces dark chocolate, melted
6-8 (42-55g) tablespoons dark chocolate cocoa powder
5 cups (650g) powdered sugar
1 tablespoon (15ml) vanilla extract
3 tablespoons (45ml) heavy whipping cream

Steps:

  • Preheat the oven to 350°F. Line a cupcake pan with cupcake liners.
  • In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color.
  • Next mix in the sour cream and beat until well combined.
  • In a separate bowl, sift together the dry ingredients. Then add half the dry ingredients followed by half of the coffee and mix just until the flour starts to incorporate.
  • Finally add the remaining dry ingredients, mixing on low speed while pouring in the remaining coffee and beating until all of the ingredients are well combined.
  • Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it's well mixed.
  • Using a large cookie scoop, divide the batter evenly, filling each liner 2/3 full.
  • Bake at 350°F for 14-16 minutes. Test the cupcakes for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcakes are done. Cool Completely.
  • Combine the chocolate and heavy cream in a microwave-safe bowl. Microwave at 50% power for 60-90 seconds.
  • Allow it to sit for about 1 minute before stirring and then stir until it's completely smooth.
  • To fill the cupcakes with the ganache, remove the centers using a cupcake corer, a melon baller or a knife. Fill each one with about 2 teaspoons of ganache. Place a piece of the cupcake you removed back on top of the ganache.
  • In a microwave-safe bowl, melt the chocolate in the microwave at 50% power in 30-second increments, stirring each time until the chocolate is melted. Stir until completely smooth. Set aside to cool.
  • Cut the butter into pieces. Using the paddle attachment, whip butter for 5-7 minutes, scraping down the bowl occasionally. Beat until butter look light in color. Next, beat the cocoa powder into the butter until well mixed. Scrape down the sides of the bowl.
  • Alternate adding 1 cup of powdered sugar at a time with the liquid ingredients: vanilla extract & heavy cream. Ensure the powdered sugar is well combined, and whip for 1-2 minutes before adding more powdered sugar.
  • Next, pour in the melted chocolate and beat on slow speed until incorporated. Then, increase the speed to medium-high and beat for another 2-3 minutes to whip additional air into the frosting.

Nutrition Facts : ServingSize 1 cupcake, Calories 449 calories, Sugar 42.6g, Sodium 136.7mg, Fat 24.9g, SaturatedFat 16g, Carbohydrate 47.1mg, Fiber 2.4g, Protein 3.4g, Cholesterol 47.1mg

BUTTERMILK CHOCOLATE CUPCAKES WITH WHIPPED GANACHE FROSTING



Buttermilk Chocolate Cupcakes with Whipped Ganache Frosting image

Buttermilk Chocolate Cupcakes with Whipped Ganache Frosting - Moist chocolate cupcakes topped off with a decadent Ghirardelli dark chocolate ganache frosting.

Provided by Ashlyn Edwards | Belle of the Kitchen

Categories     Dessert

Time 2h40m

Number Of Ingredients 13

16 oz. Ghirardelli 60% Cacao Baking Chips
2 cups heavy whipping cream
2 cups all purpose flour
2 cups granulated sugar
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon vanilla extract
2 eggs
1 cup buttermilk
1 cup vegetable oil
1 cup hot water

Steps:

  • To make ganache frosting, pour baking chips into a large, heat-safe bowl. Bring heavy cream to a simmer in a small saucepan over medium-low heat, stirring frequently. Once cream begins to bubble and steam, remove from heat and pour over baking chips. Place a clean kitchen towel over the bowl, and allow to sit undisturbed for five minutes.
  • After five minutes, remove towel and begin to stir ganache slowly with a whisk. Continue whisking until smooth and velvety.
  • At this point, you can use the ganache right away if you want a simple glaze. If you want a whipped frosting, however, the ganache needs time to cool and thicken. Allow the ganache to thicken on the counter at room temperature, and after about 2 hours it should come out looking like this.
  • While ganache is cooling, begin making cupcakes. Preheat oven to 350 degrees. Line two muffin tins with cupcake liners and set aside. In a large bowl, combine flour, sugar, cocoa powder, salt, baking soda, and baking powder. Mix well.
  • Add in vanilla, eggs, buttermilk, and vegetable oil mixing until smooth. Pour in hot water and mix well. Batter will be very thin.
  • Pour batter into prepared cupcake liners, about 2/3 full. Bake in preheated oven for 16-18 minutes, or until a toothpick inserted in center comes out clean. Allow to cool completely on a wire rack.
  • Once ganache has thickened, beat over medium speed with an electric mixer until frosting is lighter in texture and color, about 3-4 minutes.
  • Frost cupcakes with a piping bag or simply dollop on with a spoon. Top with decorations of your choosing if you wish. I used some sprinkles and fun Ghirardelli Valentine's Day Impressions chocolates. Enjoy!

Nutrition Facts : Calories 254 kcal, Carbohydrate 32 g, Protein 3 g, Fat 13 g, SaturatedFat 9 g, Cholesterol 36 mg, Sodium 157 mg, Fiber 1 g, Sugar 20 g, ServingSize 1 serving

CHOCOLATE CUPCAKES WITH WHIPPED GANACHE FROSTING



Chocolate Cupcakes with Whipped Ganache Frosting image

Whip the ganache as little or as long as you like, depending on how you prefer the consistency.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Time 3h5m

Yield Makes about 18

Number Of Ingredients 12

3/4 cup unsweetened Dutch-process cocoa powder
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
Salt
2 large eggs
3/4 cup low-fat buttermilk
3/4 cup warm water
3 tablespoons safflower oil
1 teaspoon pure vanilla extract
2 batches Whipped Ganache

Steps:

  • Preheat oven to 350 degrees. Line 18 to 20 cups of 2 standard (12-cup) muffin pans with baking cups. Sift cocoa, flour, sugar, baking soda, baking powder, and 3/4 teaspoon salt into the bowl of a mixer. Beat on low speed until just combined.
  • Raise speed to medium, and add eggs, buttermilk, water, oil, and vanilla. Beat until smooth, about 3 minutes.
  • Divide batter among baking cups, filling each about two-thirds full. Bake until tops spring back when touched with a finger, 20 to 22 minutes. Let cool completely in pans set on wire racks.
  • Place a mound of whipped ganache (about 3 tablespoons) on top of each cupcake, and frost each using a small spoon or a small offset spatula to create swoops.

WHIPPED CHOCOLATE GANACHE



Whipped Chocolate Ganache image

Pretty, tasting filling or frosting for any cake. Whipping the ganache makes it lighter in color with tiny dark flecks of chocolate mixed throughout. Use your favorite kind of chocolate, from milk to bittersweet.

Provided by Dragonfly AZ

Categories     Dessert

Time 45m

Yield 3 cups

Number Of Ingredients 3

3/4 cup whipping cream
8 ounces coarsely chopped good quality chocolate
powdered sugar (optional)

Steps:

  • Place chocolate in large metal mixing bowl.
  • Heat cream to boiling, either on the stove, or in the microwave.
  • Pour hot cream over chocolate and stir until chocolate is melted.
  • Add powdered sugar, sm amt at a time to taste.
  • Place the bowl, uncovered, in refrigerator to chill for at least 30 minutes, but no longer than 1 hour. Also place the electric mixer beaters to chill.
  • Remove bowl and beaters from fridge and whip ganache on high for 2-3 minutes, or until it lightens in color and triples in volume.
  • Use as desired on cake or cupcakes.

Nutrition Facts : Calories 584, Fat 61.6, SaturatedFat 38.2, Cholesterol 81.5, Sodium 40.8, Carbohydrate 24.2, Fiber 12.6, Sugar 0.8, Protein 11

CHOCOLATE CHEESECAKE CUPCAKES WITH WHIPPED GANACHE FROSTING



Chocolate Cheesecake Cupcakes with Whipped Ganache Frosting image

Provided by Trish - Mom On Timeout

Categories     Cupcakes     Dessert

Time 43m

Number Of Ingredients 18

8 oz Philadelphia Cream Cheese
1 egg (room temperature)
1/8 tsp salt
1/3 cup sugar
1 tbsp lemon juice
1 1/3 cups sugar
8 tbsp unsalted butter (softened)
2 eggs (room temperature)
2 tsp vanilla
1 1/3 cups flour
1/2 cup baking cocoa
1/2 tsp baking soda
1/2 tsp salt
1 tsp baking powder
1 cup buttermilk
8 oz semi sweet chocolate chips
8 oz bitter sweet chocolate chips
2 cups heavy whipping cream (1 pint)

Steps:

  • Preheat oven to 325F.
  • Line 2 muffin tins with cupcake liners and set aside.

Nutrition Facts : Calories 339 kcal, Carbohydrate 32 g, Protein 4 g, Fat 22 g, SaturatedFat 14 g, Cholesterol 70 mg, Sodium 155 mg, Fiber 2 g, Sugar 21 g, ServingSize 1 serving

CHOCOLATE GANACHE FROSTING



Chocolate Ganache Frosting image

This amazing chocolate ganache frosting is decadent, versatile, and made with only 2 ingredients! This easy recipe can be used as-is or whipped for a fluffy finish.

Provided by Lily Ernst

Categories     dessert

Time 15m

Number Of Ingredients 2

1 cup (240ml) heavy cream or whipping cream
8 oz (1 1/4 cup) good-quality semi-sweet chocolate (see notes*)

Steps:

  • - You start by heating up the heavy cream. You can do this on the stovetop or in the microwave.
  • on the stovetop- Pour the cream into a small heavy saucepan. Place on the stovetop over medium-low heat and warm up the cream, while stirring frequently, until you can clearly see steam coming off the surface and/or tiny bubbles start to form along the edge. Remove from the heat immediately to prevent it from reaching the boiling point and boiling over.
  • - Place the cream in a larger measuring cup or larger microwave-safe bowl, and the reason for this is just in case the cream boils over. Heat the cream in 15-second increments, stirring in between, until it's steaming or JUST starts to boil.
  • - Pour the hot cream over the semi-sweet chocolate chips and let steep for 5 minutes without stirring.
  • - Slowly whisk the cream and melted chocolate together until smooth.
  • - Let cool at room temperature until it reaches your desired consistency or let it cool in the fridge for 1 hour if you want to whip the frosting. After cooling at room temperature for 15-30 minutes, the ganache should be thick enough to be used as a glaze. After about 1 hour, it should reach a pudding-like consistency and be thick enough to spread, pipe or be used as a dip.
  • - Whipping the ganache. After the ganache has been chilled in the fridge for an hour, beat the ganache until light and fluffy (about 4 minutes). It will have the taste and texture of a rich chocolate mousse. Spread or pipe on your cakes as desired.

Nutrition Facts : Calories 129 calories, Sugar 11.1 g, Sodium 2.7 mg, Fat 9 g, SaturatedFat 5.7 g, TransFat 0.1 g, Carbohydrate 12.4 g, Fiber 1.4 g, Protein 1.6 g, Cholesterol 11.3 mg

WHIPPED CHOCOLATE GANACHE CUPCAKES



Whipped Chocolate Ganache Cupcakes image

These Whipped Chocolate Ganache Cupcakes are for the ultimate chocolate lovers! Don't attempt serving without milk ????.

Provided by Ashton

Categories     All Recipes

Time 40m

Number Of Ingredients 12

18.25 ounce devil's food cake mix
3 oz pkg instant chocolate pudding mix
1 cup sour cream or Greek yogurt (fat free or regular for both works fine)
1 cup vegetable oil
4 eggs
1/2 cup milk
1 tsp vanilla
pinch of sea salt
2 cups semi-sweet mini chocolate chips (optional)
1 cups heavy whipping cream
1/2 cup butter
2 cups chocolate chips

Steps:

  • Preheat oven to 350ºF.
  • Beat together all of ingredients until smooth batter forms, reserving the chocolate chips if using.
  • Mix in the chocolate chips with a rubber spatula.
  • Divide batter evenly in two (12-count) cupcake tins. Bake for 20 minutes, or until toothpick inserted comes out clean. Let cool completely.
  • Over low heat (or in the microwave) heat the cream and butter until bubbling. Remove from heat and add the chocolate chips. Whisk until smooth and melted.
  • Let cool to room temperature (you can speed this up by placing it in the fridge for about 45 minutes, but don't let it get so hard that it's not easily scooped with a spoon).
  • Transfer cooled ganache to a stand mixer, and use the whisk attachment to whip until fluffy, about 4-5 minutes.
  • Add up to 1/2 cup powdered sugar and 1-3 tablespoons of milk to adjust the consistency if desired.
  • Pipe or spread onto cooled cupcakes.

BOSTON CREAM CUPCAKES



Boston Cream Cupcakes image

Boston Cream Cupcakes with pastry cream and chocolate ganache are the perfect sweet treats for Saint Patrick's Day.

Provided by Barbara Schieving

Categories     Cakes

Time 1h49m

Number Of Ingredients 21

3 ounces semi-sweet chocolate (finely chopped)
1/3 cup Dutch-processed cocoa
3/4 cup boiling water
3/4 cup bread flour
3/4 cup granulated sugar*
1/2 teaspoon table salt
1/2 teaspoon baking soda
6 tablespoons vegetable oil*
2 large eggs
2 teaspoons white vinegar
1 teaspoon vanilla extract
1/2 cup granulated sugar
2 tablespoons flour
1/8 teaspoon salt
1 1/3 cups milk
2 egg yolks (beaten)
1 tablespoons butter
1 teaspoons vanilla bean paste or vanilla extract
1/4 cup whipping cream
6 oz. semi-sweet chocolate (finely chopped)
3/4 cup cream

Steps:

  • Cupcakes
  • Adjust oven rack to middle position and heat oven to 350°F. Line standard-size muffin pan with baking-cup liners. Place chocolate and cocoa in medium bowl. Pour boiling water over mixture and whisk until smooth. Set in refrigerator to cool completely, about 20 minutes.
  • Whisk flour, sugar, salt, and baking soda together in medium bowl; set aside. Whisk oil, eggs, vinegar, and vanilla into cooled chocolate-cocoa mixture until smooth. Add flour mixture and whisk until smooth.
  • Divide batter evenly among muffin pan cups. Bake until cupcakes are set and just firm to touch, 17 to 19 minutes. Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 10 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before frosting, about 1 hour.
  • Pastry Cream
  • In a medium saucepan combine the sugar, flour and salt. Gradually whisk in milk. Cook over medium heat, stirring constantly, until mixture starts to boil. Cook for 2 minutes until thickened.
  • Remove from stove. Whisk 1/4 cup of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the hot mixture in the saucepan. Cook for 2 more minutes, stirring constantly. Remove from heat and add butter and vanilla. Transfer pudding mixture to a medium bowl. Cover with plastic; refrigerate until well chilled, about 1 hour or overnight.
  • When pudding is chilled, whip cream to form soft peaks and gentle fold in to pudding. Keep covered and chilled until ready to use.
  • Chocolate Ganache
  • Place half of the chocolate in a small mixing bowl. Heat heavy cream on medium high heat until it comes to a boil. Remove from heat and immediately pour cream over chocolate and stir until chocolate is completely melted. Add remain chocolate and stir until chocolate is completely melted.
  • Let ganache cool to room temperature, stirring often, 45 minutes to 1 hour. Beat it with a mixer on medium-high speed until thick and fluffy, 2 to 4 minutes.

Nutrition Facts : ServingSize 1 g, Calories 401 kcal, Carbohydrate 45 g, Protein 5 g, Fat 24 g, SaturatedFat 10 g, Cholesterol 89 mg, Sodium 204 mg, Fiber 2 g, Sugar 35 g, UnsaturatedFat 12 g

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Total Time 45 mins


8 WHIPPED GANACHE IDEAS IN 2022 | CUPCAKE CAKES, GANACHE ...
Jan 17, 2022 - Explore lisa konopka's board "Whipped ganache " on Pinterest. See more ideas about cupcake cakes, ganache, frosting recipes.
From pinterest.ca


CHOCOLATE CUPCAKES WITH WHIPPED GANACHE FROSTING RECIPES
Chocolate Cupcakes with Whipped Ganache Frosting Recipe. 178 · Whip the ganache as little or as long as you like, depending on how you prefer the consistency. Recipe by Martha Stewart Living. 581. 12 ingredients. Refrigerated. 2 Eggs, large. Baking & Spices . 1 1/2 cups All-purpose flour. 3/4 tsp Baking powder. 1 1/2 tsp Baking soda. 3/4 cup Cocoa powder, …
From tfrecipes.com


WHIPPED CHOCOLATE GANACHE FROSTING - RECIPES | PAMPERED ...
Whipped Chocolate Ganache Frosting. Prep 15 min | Cook 60 min | Ready in 75 min. This light and fluffy frosting will add a luxurious touch to anything it meets—cakes, cupcakes, brownies, cookies, dipped fruit, and so much more! Ingredients. ¾ cup (175 mL) heavy whipping cream; ¼ cup (60 mL) powdered sugar ; ¼ tsp (1 mL) vanilla extract; 8 oz. (250 g) semi-sweet baking …
From pamperedchef.ca


HOW TO MAKE CUPCAKES WITH CHOCOLATE INSIDE? – CUP CAKE JONES
Chocolate Cupcakes Made with melted chocolate. Melted chocolate cupcakes are pretty sweet stuff (although they are also cool) – it’s an easy to make cupcake that’s sweetened with whipped cream and hot chocolate. A cupcake with a splash of caramel. It would be silky smooth and smooth out. It is candy that must be pinited up….
From cupcakejones.net


WHIPPED CHOCOLATE GANACHE CAKE FROSTING - ALL INFORMATION ...
A 1:1 ganache ratio is the most common used for this frosting, however if you want a more mild flavored chocolate frosting you could use a ratio of 1 part chocolate to 1.5 parts heavy cream.. You can also change up the flavor of this whipped frosting by flavoring the ganache.Steep fresh herbs in the cream or add spices and extracts right into the ganache.
From therecipes.info


CANNOLI CUPCAKES | FOODS GEEK
2022-03-09 All the cannoli flavors you love in a bite-sized cupcake! Cannoli cupcakes are moist and tender with the most delicious mascarpone whipped cream frosting! Everything’s better in cupcake form! You’ll have to try churro, tres leches, and apple pie cupcakes next! They’re all soooo good… it’s hard to stop at one! Cannoli Cream Cupcake Recipe […]
From foodsgeek.com


GUINNESS CHOCOLATE CUPCAKES WITH GANACHE FILLING AND IRISH ...
2022-02-27 Incredibly tender and moist Guinness Chocolate Cupcakes filled with the most decadent, silky and smooth chocolate ganache with whiskey and topped with light and fluffy Irish cream whipped cream frosting. These homemade chocolate cupcakes are the perfect St. Patrick’s Day dessert! If you are looking for some other easy and delicious Irish recipes, be …
From lemonblossoms.com


WHITE CHOCOLATE GANACHE FOR PIPING - ALL INFORMATION ABOUT ...
Chocolate ganache for piping and decorating cake whipped glaze best www.carveyourcraving.com. White chocolate ganache.White chocolate ganache uses 3 :1 ratio i.e 3 parts of chocolate and 1 part of cream. You can tint chocolate to any color using oil based and not water based food colors. I know its too much of information but do go through it …
From therecipes.info


CHOCOLATE GANACHE FROSTING FOR CUPCAKES ~ EATING CAKES
2021-06-22 This whipped chocolate ganache is so great on cakes and cupcakes and. Combine the chocolate and heavy cream in a microwave-safe bowl. Tips Tricks Techniques. It is recommended to use semi-sweet or dark chocolate chips to make the Chocolate Ganache Frosting. Place chocolate in a medium mixing bowl and pour the hot cream over it. Heat the …
From eatingcakes.com


WHIPPED CHOCOLATE GANACHE FROSTING- TFRECIPES
Use this recipe when making our Rich Chocolate Cake with Ganache Frosting and Truffle Egg Nest. Recipe From marthastewart.com. Provided by Martha Stewart. Categories Food & Cooking Dessert & Treats Recipes. Yield Makes about 1 1/2 cups, enough for a 7-inch layer cake. Number Of Ingredients: 2
From tfrecipes.com


CHOCOLATE CUPCAKES WITH GANACHE ICING - ALL INFORMATION ...
Chocolate Cupcakes with Chocolate Ganache Icing | Tasty ... best tastykitchen.com. Using an electric or stand mixer on medium high speed blend 1 ½ cups of the cooled ganache for 5 minutes until soft peaks form. Using a spatula place it into a pastry bag and pipe into the centers of the cooled cupcakes. If extra whipped ganache is left, spread ...
From therecipes.info


BEST FROSTING AND ICING RECIPES
Ganache. Falling somewhere between frosting, glaze and icing, ganache is a chocolate … Preview / Show more . Show details All Recipes › See also: Ingredient. That’s the Best Frosting I’ve Ever Had 1 day ago That’s the Best Frosting I’ve Ever Had. By Ree Drummond. Mar 16, 2010. Marlboro Man’s grandmother has some old friends visiting the area, and they’re staying …
From faqrecipes.com


CHOCOLATE ESPRESSO CUPCAKES - ALL INFORMATION ABOUT ...
Chocolate Espresso Cupcakes - Paula Deen best www.pauladeen.com. Pipe or spread Creamy Espresso Frosting over each cupcake. Top with chocolate covered espresso beans. Creamy Espresso Frosting: In a large bowl, combine cream and remaining 2 teaspoons espresso powder, stirring until espresso powder dissolves. Add 1 cup butter, and beat at medium speed with a …
From therecipes.info


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