Healthy Chocolate Cupcakes

Ingredients

• 1/2 tsp gluten-free baking powder
• 25g cocoa powder
• 100g ground almonds
• 50g olive oil or cold pressed rapeseed oil
• 100g Sweet Freedom Dark
• 3 medium free range eggs

For the icing (optional)

• 125g low fat cream cheese
• 1 tbsp cocoa powder
• 1 tbsp Sweet Freedom Dark 
• Fresh fruit to decorate such as raspberries or strawberries
  

Instructions

1. Preheat the oven to 170°C/325°F/Gas mark 3. Place 12 medium sized paper cases into a bun tin.
2. Sift the baking powder and cocoa into a large bowl.
3. Add the almonds and mix well.
4. In another bowl, whisk together the oil, Sweet Freedom and eggs.
5. Pour the wet ingredients into the dry and stir together until completely combined.
6. Spoon the mixture into the paper cases, about halfway up each one.
7. Bake for 20 minutes. Remove from the oven and place on a cooling rack and leave to cool.
8. In a small bowl, beat together the icing ingredients then spoon a little onto each cake.
9. Decorate with fresh fruit.

Recipe and photograph courtesy of Joy Skipper, Masterchef semi finalist and food stylist.