Easter Double Choc Muffins

If you're not already in a chocolate coma, here's the ultimate Easter recipe for you! Wickedly indulgent double choc cupcakes, with chocolate ganache frosting - and no added sugar. Perfect for kids and adults alike!

Serves: 12

Prep Time: 30 minutes

 Cook Time 25-30 minutes

Ingredients for the cupcakes

  • 1 Cup Butter
  • 1 Cup Lakanto Monkfruit Classic Sweetener
  • 1 Cup Water
  • 2 whole Eggs
  • 1 Cup Self Raising Flour
  • 1 ½ Cups Plain Flour
  • ¼ Cup Cocoa Powder
  • 200g Dark Unsweetened or No Added Sugar Chocolate (See our Lakanto Chocolate recipe)

Ingredients for the ganache frosting:

  • 200ml Full Fat Cream
  • 100g Dark Chocolate
  • 2 Tbsp Monkfruit Classic Sweetener

Method:

  1. Pre-heat the oven to 160c fan assisted (No fan – 180c)
  2. Prepare a muffin or cupcake tray with cases, or grease with oil or butter.
  3. In a medium pot, melt the butter, chocolate and classic sweetener
  4. Whisk the mixture until smooth then add the cocoa powder and water
  5. Next, mix the flours, and sieve
  6. Add the whole eggs to chocolate mix and then fold in the dry ingredients
  7. Pour evenly across 12 cupcake cases, and bake for 25-30 minutes.
  8. Remove from oven and allow to cool.
  9. Next, make the Ganache frosting by heating the cream and adding the chocolate and Sweetener in a pot over a medium heat (do not boil). Allow to cool until it starts to thicken.
  10. Once the cupcakes are completely cool, spread the ganache over each cupcake, and decorate with no added sugar Easter eggs or bunnies.
  11. Keep chilled and enjoy!

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