Chocolate Swirl Cupcakes

Directions

Cupcakes

• 1.

  Heat oven to 350F. Line a standard muffin tin with 12 paper liners.

• 2.

  In a large bowl, whisk together Sweet Complete Granulated Monk Fruit, flour, cocoa, baking powder, baking soda, and salt. Add the eggs, milk, oil, and vanilla, and beat for two minutes.
  

• 3.

  Stir in the water. The batter will be thin. Fill the liners two-thirds full.

• 4.

  Bake for 18 to 20 minutes, or until cake tester inserted in the center comes out clean of wet batter.

• 5.

  Remove from oven and transfer pan to a wire rack to cool for 5 minutes.

• 6.

  Remove cupcakes from the wells and continue to cool completely.

Chocolate Ganache

• 7.

  Place chopped chocolate in a bowl; set aside.

• 8.

  In a small pot, over medium heat, bring the heavy cream.

• 9.

  Remove from heat and pour it over the chocolate. Let stand and then gently whisk until smooth. Set aside for 5 minutes to thicken.

Filling and Icing

• 10.

  In a cold bowl, whisk together the heavy cream and Sweet Complete Granulated Monk Fruit.

• 11.

  Add the mascarpone and beat until well combined.

• 12.

  Portion out and reserve 1⁄3 cup of filling for icing the top of the cupcake.

To Assemble

• 13.

  Use an apple corer or a paring knife to cut out a well from the center of each cupcake. Save and set aside each top.

• 14.

  Fill each well with 1 tablespoon of filling.

• 15.

  Cut off the tip of each top, place it over the filling and gently press it down.

• 16.

  Dip each cupcake top-side-down into the ganache. Set aside for ganache to set.

• 17.

  Transfer the 1⁄3 cup reserve filling into a pastry bag fitted with a #4 round tip and pipe curlicues on top of the cupcake.