Name: Chocolate Easter Cupcakes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 3 large eggs; 70 g self raising flour, sifted; 30 g cocoa powder, sifted; 50 g 70% cocoa solid chocolate; 100 g allbran; Edible glitter and decorations; 6 tablespoons SPLENDA® Granulated

Chocolate Easter Cupcakes

Makes12 servings
Prep Time20 min
Cook Time15 min
Total Time35 min
Calories94
Made withSplenda Granulated Sweetener

Ingredients

3 large eggs
70 g self raising flour, sifted
30 g cocoa powder, sifted
50 g 70% cocoa solid chocolate
100 g allbran
Edible glitter and decorations
6 tablespoons SPLENDA® Granulated

Nutrition Info Per Serving
% Daily Value*
Energy94 kcal120.51%
Total Fat3.80 g4.87%
of which saturates1.60 g0.58%
Total Carbohydrate11.40 g4.15%
of which sugars4.30 g1.56%
Salt0.30 g0.11%

Instructions

1

Preheat the oven to 180°C. Line a 12-hole muffin pan with papers.

2

Crack the eggs in to a mixing bowl and add 5 tablespoons of Splenda Granulated. Whisk with an electric whisk for around 5-6 minutes until the mixture is really thick and about 4 times in volume.

3

Using a whisk, fold in the flour and cocoa. Use the same cutting motion you would with a spoon. Once combined, scoop the mixture into the cases and bake for 10-12 minutes until springy. Remove from the oven then cool.

4

Stir the solid chocolate and allbran together with the remaining 1 tablespoon of Splenda Granulated. Pile this on top of the cakes to create a nest. Fill with mini eggs then dust with glitter.

Made with