Recipe: Chocolate Cupckaes

HEALTHY CHOCOLATE CUPCAKES

Recipe author: Marja Folcke

Chocolate cupcakes are such a sweet pastry that is always suitable for coffee but becomes extra festive to make for parties and events. Both delicious and beautiful! Here is a recipe that makes chocolate cupcakes a little healthier and is completely without added sugar but just as good.

INGREDIENTS

Chocolate cupcakes:

• 2 eggs
• 100 g butter
• 50 g Dark Chocolate
• 1 ½ dl Use Like Sugar
• 1 dl almond flour
• 1 dl potato flour
• 2-3 tbsp Chocolate drink
• 2 tsp baking powder
• 2-5 stevia drops vanilla
• 2 pcs Soft Toffee

Chocolate frosting:

• 120 g mascarpone
• 75 g Dark Chocolate
• 50 g butter
• 1/3 - ½ dl Use Like Sugar
• 1 tbsp strong coffee

METHOD:

Chocolate cupcakes:

Set the oven at 175 degrees. Melt the butter pieces of dark chocolate and stir until it gets a smooth consistency. Mix the potato flour, almond flour, chocolate drink, baking powder and vanilla in a bowl. Then whisk the eggs and sugar substitute until fluffy with an electric whisk. Mix the egg whites into the dry ingredients and then add the melted butter and chocolate.

Place the muffin tins on a baking sheet and spread the batter a little more than halfway into the tins. Divide each Soft Toffee into four pieces and press one piece into each muffin tin. Then pour some extra batter over the pressed down pieces. Bake in the middle of the oven for about 15-18 minutes. Then take out and let cool.

Chocolate frosting: Melt butter and chocolate together gently. A tip is to do this in the microwave as it can easily burn if you melt it on the stove. Then add mascarpone, cold coffee and Use Like Sugar and whisk with an electric whisk until smooth. If the batter is not firm, you may want to put it in the fridge for a while to allow it to set slightly.

Spread or pipe the frosting onto the cupcakes and top with small pieces of Soft Toffee.