Ingredients

• 1 pack of Low Carb Chocolate Cupcake Mix
• 2 large eggs
• 1/2 cup milk of choice
• 120g butter, melted.
• 100g Sugar-Free Choc-Chips, set aside some for decoration (optional)

Directions

1. Preheat a fan-forced oven to 170°C and prepare cupcake tray with 12 wrappers. Prepare a muffin tray with 12 cupcake wrappers. Spray inside wrappers with oil to avoid sticking (or use a silcone tray)

2. In a large bowl whisk together eggs, milk and melted butter. Add Chocolate Cupcake Mix. Using a hand whisk, beat for approx. 30 seconds until the mixture is smooth and glossy.

3. Add the choc chips, fold into the batter. Batter will thicken. Portion evenly into 12 wrappers. Decorate with a few more choc chips (optional)

4. Place tray in preheated oven, and bake for 15-20mins until the cupcakes spring back when touched. After baking, remove cupcakes from tray and place on cooling rack.

Storage

1. Cupcakes should be stored in the fridge (for up to 5 days) but served at room temperature. Cupcakes can be frozen (un-iced) for up to 3 months.