1 Package of Swerve Chocolate Cake Mix
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.)
- 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!