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.