by David L


  • 1 cup (150g) plain flour

  • 1/3 cup (35g) cocoa powder

  • 1 teaspoon bicarbonate of soda

  • 1/8 teaspoon salt

  • 100g Natvia

  • ¼ cup (60g) butter, softened

  • 4 egg whites

  • 1 teaspoon vanilla extract

  • ½ cup low-fat buttermilk

  • 35g dark chocolate, finely chopped

  • Ingredients - Chocolate Icing

  • 125g butter

  • 2 tablespoon Natvia

  • 2 tablespoon dark cocoa

  • 30g dark chocolate, melted


  • 1.

    Preheat the oven to 180ºC and line a 12 hole cupcake tray.

  • 2.

    Combine the flour, cocoa powder and bicarbonate of soda in a bowl and set aside.

  • 3.

    Beat the Natvia and butter in a separate bowl until well combined.

  • 4.

    Add the vanilla and eggwhites and beat well.

  • 5.

    2. Add the flour mixture and buttermilk alternatively to the bowl, beginning and ending with the flour.

  • 6.

    Fold in the chocolate, then spoon evenly into the lined tray.

  • 7.

    Bake for 18 minutes, then remove from the pan and leave to cool completely on a wire rack.

  • 8.

    Decorate with chocolate icing and serve.

  • 9.

    Method - Chocolate Icing

  • 10.

    Combine all the ingredients in a bowl and mix to combine.

Nutritional information

Nutritional analysis per serving (8 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Natvia can be substituted with 50g Natvia and 50g Vitarium Chocolate drinking mix.

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