110g soft unsalted butter (or Utterly Butterly or similar)
110g Greek Yoghourt
2 tsp orange essence
1 cup Splenda
4 tbs unsweetened cocoa powder
1 tsp Baking Powder
170g ground almonds
4 eggs
50g dark choc chips
50g white choc chips
Preheat oven to gas mark 4/180C. Whisk the butter, yoghourt, orange essence and Splenda together until well combined. Beat in the eggs one at a time. Fold in the ground almonds, baking powder, cocoa powder with a spoon. Add the choc chips (reserving around 36 white choc chips for decoration) and fold in well to ensure they're evenly distributed. Spoon the mixture into cup cake moulds, filling them up to just about 1/3rd of an inch from the top then put 3 white choc chips on top of each one. I have a set of silicone moulds which are brill, but you can line muffin tins with the paper ones. Cook for approx 20 minutes until a skewer comes out clean. Enjoy!
Makes 12 - approx 7.1 carbs each.
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