I decided I wanted to try our stevia over sugar this time in an attempt to go more natural with my baking. To my surprise.. it was delicious! I opted for Stevia in the Raw over the other brands based on the ingredients. My research told me to be sure to read the ingredients and I was surprised to still find artificial ingredients in some stevia products. I went with Stevia in the Raw.
If you decide to use stevia, be sure to check the packaging for dosage instructions. I assumed you just use the same amount stevia as the recipe calls for sugar, but you actually use a lot less.
Hot Chocolate Cupcake Recipe
1 c flour
1/4 c unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 T unsalted butter
18 packets Stevia (I used the packets of Stevia in the Raw like mentioned above)
2 Large eggs
1 teaspoon vanilla
1/2 c milk (I used organic milk of course, but considered trying it with cococut milk.. maybe next time!)
Milk flour, salt, baking soda, and cocoa powder in a bowl. In a large mixing bowl, mix together the butter & stevia. Once milked add milk, eggs, vanilla. Combine and put into cupcake cups & bake on 350 for 20 minutes. This was plenty of time for mine to be baked thoroughly!
1/2 c butter (room temp)
1/4 c confectioners sugar
1 jar marshmallow cream
Cream the butter, then add in sugar in small increments. Once mixed, add in the marshmallow cream. I actually used a little more sugar to get a thicket consistency for decorating purposes and left out milk (which the original recipe called for.)
If I were to make these again, I would use less confectioners sugar and more marshmallow cream OR just dip in Cool Whip! 😉
Voila! …. Enjoy! Let me know if you give it a whirl!