Easter Double Choc Muffins

Easter Double Choc Muffins


1 cup butter
1 cup Lakanto Monkfruit Classic sweetener
1 cup water
2 whole eggs
1 cup gluten-free self-raising flour
1 1/2 cups gluten-free plain flour
1/4 cup cocoa powder
200g dark unsweetened, or no added sugar chocolate


200mL full fat cream
100g dark chocolate
2 Tbs Lakanto Monkfruit Classic sweetener


Preheat oven to 160 C fan-forced (180 C no fan).

Prepare a muffin, or cupcake tray with cases, or grease with oil or butter.

In a medium pot, melt butter, chocolate and classic sweetener.

Whisk the mixture until smooth, then add cocoa powder and water.

Mix the flours and sieve.

Add whole eggs to chocolate mix and then fold in dry ingredients. Pour evenly across 12 cupcake cases and bake for 25-30 minutes.

Remove from oven and allow to cool.


Heat cream in a saucepan over a medium heat (do not boil), add chocolate and sweetener. Allow to cool until it starts to thicken.

Once cupcakes are completely cool, spread frosting over each cupcake and decorate with no-added sugar Easter eggs, or bunnies.

Keep chilled and enjoy!

Credits: Lakanto

Photo Credits: Lakanto

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