Looking for the perfect chocolatey treat to enjoy with friends and family? Topped divine chocolate cream frosting, these cupcakes are the best 99% sugar free dessert you could ask for!
Cupcakes
Ingredients
2 eggs
1/3 cup (80ml) full fat milk
70g unsalted butter, melted and cooled
300g Lakanto Chocolate Cake Mix
Method
Preheat the oven to 180ºC/160ºC fan-forced. Line a 12-cup muffin tray (1/3 cup/80ml capacity) with cupcake liners. Set aside.
Whisk eggs and milk together in a large bowl until well mixed. Pour in melted butter and whisk until combined
Add Lakanto Chocolate Cake Mix. Whisk until it forms a smooth batter. Spoon batter into the liners, filling only halfway
Bake for 18-21 minutes, or until a toothpick inserted in the centre comes out clean. Transfer to a wire cake rack
Cool completely before adding frosting
Chocolate Cream Frosting
Ingredients
1 cup thickened cream
60g Lakanto Icing Powder
2 tbsp cocoa powder
Shaved chocolate for garnish (optional)
Method
Beat cream with electric beaters until it soft peaks form. Sift in icing sugar and cocoa powder together. Continue beating on low speed until just combined.
Spoon into a piping bag and pipe over the cupcake. Alternatively, use a pallet knife to cover cupcakes.
Garnish with chocolate shavings if desired
Tips & Hints
Fill cup cake liners halfway. This will avoid batter spilling over the sides or sinking during cooking
