Wholemeal Sugar Free Chocolate Cupcakes with Sugar Free Chocolate Buttercream Icing

Cupcakes
Ingredients

• 2½ cups of plain wholemeal flour
• 1 cup of Stevia
• 1 cup of warm water
• 1 cup of strong, brewed coffee
• ⅔ cup of cacao powder
• ⅔ cup of vegetable oil
• 2 teaspoons of baking soda
• 2 teaspoons of distilled vinegar
• 1 teaspoon of salt 

Method

1. Preheat the oven to 170°C
2. Line a muffin pan with cupcake wrappers
3. Sift the dry ingredients into a bowl and mix until well incorporated
4. Add the wet ingredients into the dry and whisk until a smooth batter is formed
5. Fill the cupcake wrappers with batter until ¾ full
6. Bake in the oven for about 15 minutes, or until a toothpick comes out clean
7. Let the cupcakes cool completely before icing 

Icing
Ingredients

• 1 packet of Natvia Icing Mixture
• 1 cup of Nuttelex
• ⅓ cup of cacao powder
• ¼ cup of strong, brewed coffee, cooled
• ¼ teaspoon of salt

Method

1. Place the Nuttelex in a deep bowl and beat with an immersion blender or cake mixer on high speed until smooth and pale
2. Add the Natvia Icing Mixture ½ cup at a time, making sure to beat the mixture well before each new addition
3. Add the cacao powder and salt, beat until smooth
4. Slowly add the coffee while beating the mixture, checking to make sure it isn’t thinning out the icing too much
5. Leave the bowl in the fridge until the cupcakes are completely cooled
6. Ice the cupcakes using your favourite method