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:

  1. In a mixing bowl, mix together cake mix, eggs, oil, water and vanilla. Fold in chocolate chips.
  2. Spoon the batter into 24 mini cupcake paper lined muffin tin.
  3. Place a toffee piece onto each muffin. Top with remaining cake batter.
  4. 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!
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