New Year! New You! No Sugar Baker’s Mini Toffee Chocolate Cupcakes

Ingredients:

1 Package of Swerve Chocolate Cake Mix

3 Eggs

½ C. Oil

½ C. Water

1 T. Vanilla

½ C. Lily Dark Chocolate Chips

Broken Pieces of Sugar Free Chocolate Toffee (I used Sweetsmith Candy Co.)

Easy Directions:

In a mixing bowl, mix together cake mix, eggs, oil, water and vanilla. Fold in chocolate chips.
Spoon the batter into 24 mini cupcake paper lined muffin tin.
Place a toffee piece onto each muffin. Top with remaining cake batter.
Bake at 350 for 18-20 minutes. I let my cupcake set in the refrigerated and topped them with No Sugar Baker’s whipped topping!

About the Author: Jayne Jones - America's No Sugar Baker

I got very sick and thought I was battling the common flu. That flu never let up. After weeks of feeling miserable, the Hubs dragged me to the emergency room. I’m embarrassed to tell you my blood pressure was sky high, something like 285/175 and my glucose levels were topping 600 (with 300 in my blood and another 300 spilled over into my urine count). They told me I was inches away from having a stroke, two detached retinas and if I didn’t change my way of life…….well, I had about 4 years to live...