Mini chocolate cupcakes (diabetics)

Name: Mini chocolate cupcakes (diabetics)
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 75 g Dark chocolate (suitable for diabetics); 2 Eggs (size M); 90 g Diabetic sweetness; 1 pinch Salt; 150 ml Orange juice; 75 ml Oil; 180 g Flour; 1 TEASPOON Baking Powder; 100 g ground hazelnuts; 7-10 Tbsp finely cut orange peel of 1 untreated orange and mint for decoration; 7-10 Tbsp Fat and little flour

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 12

75 g Dark chocolate (suitable for diabetics)
2 Eggs (size M)
90 g Diabetic sweetness
1 pinch Salt
150 ml Orange juice
75 ml Oil
180 g Flour
1 TEASPOON Baking Powder
100 g ground hazelnuts
7-10 Tbsp finely cut orange peel of 1 untreated orange and mint for decoration
7-10 Tbsp Fat and little flour

Directions

1
Roughly chop the chocolate. Separate eggs. Cream egg yolk, diabetic sweetener, up to 1 teaspoon and salt with the whisk of the hand mixer. Stir in orange juice and oil. Mix flour, baking powder, hazelnuts and chocolate and stir in. Beat the egg white until stiff and fold in.
2
Grease the mini-bowl cake tin (12 troughs; 80 ml content each) or muffin tin (12 troughs) and sprinkle with a little flour. Spread the dough evenly into the wells. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 15-18 minutes. Let the cakes cool down for about 5 minutes. Turn out of the tins and let them cool down on a cake rack. Dust the cake with the rest of the diabetic sweetener and decorate with orange peel and mint
3
Waiting time approx. 30 minutes / 2 BE