Sugar-Free Chocolate Cupcakes

From website

1/2 cup unsweetened cocoa

1/2 tsp boiling water

1 1/2 cups flour

1 cup Splenda

1/2 tsp baking soda

1/4 tsp salt

3/4 cup butter, softened

2 large eggs, lightly beaten (I used extra large)

1/4 cup milk

1 tsp vanilla

Preheat to 350.  Line cupcake tin with liners.

Combine cocoa and boiling water, whisking until blended and smooth.  Set aside.

Combine flour, Splenda, baking soda and salt in a large bowl.  Add butter and mix with stand mixer until crumbly. 

In a separate bowl, combine eggs, milk, cocoa mixture and vanilla.  Add wet mixture to this in parts and beat until well combined.  

Scoop into prepared tins.  Bake 15-18 minutes.

Makes a dozen cupcakes.  

Frost as you like. Try this keto PB frosting  for a chocolate PB cupcake.