preparation

Makes 18 cupcakes

Serving size: 1 cupcake

Preparation time: 30 minutes

Cooking time: 18 to 19 minute

Cooling time: 30 minute

1. Preheat the oven to 350°F. Line a muffin pan with cupcake liners, using more than one pan if necessary to make 18 cupcakes. Prepare the chocolate mixture: In a double boiler over simmering water, melt the semisweet chocolate. Remove the chocolate from the double boiler and add to a bowl. Add the cocoa and boiling water to the bowl and mix until smooth. Set aside.

2. In a medium bowl, stir together the flour, baking soda, baking powder, and salt. In a large bowl, beat together the Splenda, canola oil, and vanilla on medium speed for 1 minute. Add in the eggs and sour cream and beat on medium speed for 2 minutes.

3. Reduce the mixer speed to low. Add half the flour mixture and beat for 1 minute. Increase the speed to medium and, alternately, add the remaining flour mixture and chocolate mixture, a little at a time, ending with the chocolate mixture. Do not overbeat.

4. Pour the mixture into the prepared cups. Bake for 18 to 19 minutes until a toothpick inserted into a cupcake comes out clean. Remove the cupcakes from the oven and allow to cool 5 minutes in the pan. Turn out the cupcakes onto a cooling rack to cool completely.

5. Frost with 2 tsp. of Creamy White Frosting (recipe below) and sprinkle with d tsp. semisweet mini chocolate chips.

Creamy White Frosting

1. In the top of a double boiler over boiling water, add the Splenda, sour cream, corn syrup, and butter and cook just until the butter melts. Mix well. Remove the top of the double boiler from the bottom.

2. Beat in the powdered sugar by hand until creamy. Add to a bowl, cover, and set in the refrigerator for 1 hour to thicken.

3. Spread 2 tsp. of the frosting on each cupcake.