• Preheat oven to 360°F / 180°C.
• Pop all ingredients into a blender and blend until mixture is smooth.
• Pour mixture into cupcake mould. The batter should make about 6 cupcakes
• Poke a little block of dark chocolate or sugar free chocolate into the centre of each cupcake. My suggested serving size is about 10g (0.35 oz) of chocolate per cupcake, but I used more because I like it better with more chocolate!
• Bake for 15-20 minutes, then remove from the oven and allow to rest for a couple of minutes before serving.
• Enjoy!

NOTES:

I used monk fruit erythritol and stevia as the sugar free sweetener for this recipe, but you may use your favourite sugar/sweetener instead.

You may use whatever variety of chocolate you prefer to suit your dietary needs! Eg. milk chocolate, dark chocolate, or sugar-free chocolate if you are conscious of your sugar intake.