Chocolate Easter Cupcakes

Chocolate Easter Cupcakes

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


    • 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%



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


    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.


    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.


    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

    Splenda Granulated Sweetener

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