Ingredients
¾ Cup Chocolate Chips
½ Cup Butter
½ cup 50% Reduced Calorie Coconut Sugar
½ Cup Unsweetened Cocoa Powder
3 Large Eggs, Yolks And Whites Separated
Powdered Sugar, For Dusting
Directions
- Preheat oven to 375°F.
- Grease 6-8 muffin tins or insert muffin liners
- Heat chocolate chips and butter over low heat until melted. Remove from heat and set aside.
- In medium bowl, mix SweetLeaf® 50% Reduced Calorie Coconut Sugar and cocoa then set aside.
- Separate egg yolks and egg whites into separate bowls.
- In the bowl with just egg whites, beat egg whites with whisk or an electric mixer until soft peaks are formed, about 3 to 5 minutes.
- Add the melted chocolate and butter mixture to the SweetLeaf® 50% Reduced Calorie Coconut Sugar and cocoa mixture, stirring fast and constantly.
- Whisk the egg yolks and add in small batches to the mixture.
- Fold in the egg whites until combined. Careful to not over mix.
- Spoon batter into muffin tins.
- Bake about 15 minutes, rotating pan about halfway through.
- Cool on rack.
- Optional to dust with SweetLeaf® indulge™ Powdered Sugar or frost with SweetLeaf® indulge™ Chocolate Frosting.
- Enjoy!
