You can still get that chocolate hit, without all the sugar and fat!
- Preheat oven to 180C/160C fan forced. Line twelve 80ml (1/3 cup) muffin pans with paper cases.
- Place all of the cupcake ingredients in a food processor. Process for 10 seconds. Scrape down the sides with a spatula and process for a further 5-10 seconds or until combined.
- Divide mixture among the prepared cases. Bake for 17 minutes or until just cooked through and a skewer inserted into the centre comes out with moist crumbs clinging. Set aside in the pan for 10 minutes to cool slightly. Transfer to a wire rack to cool completely.
- For the icing, process all the ingredients in a clean food processor, scraping down the sides with a spatula if necessary, until smooth and combined.
- Use a small palette knife or spatula to spread the icing onto the cooled cupcakes.
You may need it
Store Spice Organizer
Food Storage Container Set
Cutting Board Set