Source: dLife

Chocolate cupcakes in mini form.

Servings

1 cup white all purpose flour
0.33 cup sweetener (sugar substitute) (Splenda preferred)
0.25 cup Cocoa Powder, unsweetened
1.5 tsp low sodium baking powder
0.25 cup liquid egg substitute
10 tbsp Milk, 2%, with add nonfat milk solids, vitamin A & D , 1/2 cup and 2 tbsp
0.33 cup canola oil
1.25 tsp vanilla extract

1 Preheat oven to 350 degrees. Line 2 mini-muffin pans with mini-paper liners.
2 In a mixing bowl, whisk together flour, granular sweetener, cocoa, and baking powder.
3 In another bowl, mix egg substitute, milk, oil and vanilla. Stir dry whisked ingredients into milk mixture.
4 Fill each paper liner 2/3 full.
5 Bake for 15 to 18 minutes or until a toothpick inserted into a cupcake comes out clean.
6 Cool 5 minutes, then remove from pans and cool completely on a rack.

These cupcakes freeze well.