Grab the RECIPE here: http://www.thescranline.com/sugar-free-mint-mocha-milkshake-cupcakes

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HELPFUL LINKS:
To convert grams into US cups, please follow this link: https://www.dovesfarm.co.uk/resources/conversion-tables/us-cups-conversion-table/
To convert grams into metric cups, please follow this link: http://www.taste.com.au/how+to/articles/369/weights+measurement+charts

About The Scran Line
Oh hey there! My name is Nick. I’m a pastry chef and graphic designer. Combine these two passions together and you get The Scran Line! Join me on my baking adventures twice a week I post every Tuesday and Friday.

Makes 12

Cupcakes
50g cocoa powder
175g all-purpose flour
½ tsp salt
½ tsp bicarbonate of soda
225g xylitol natural sweetner
175g unsalted butter, softened
2 large eggs, at room temperature
1 tsp vanilla extract
175ml milk
1 tbsp instant coffee powder

Sugar Free Chocolate Sauce
200gm good dark sugar free chocolate (doesn’t have to be cooking chocolate)
50g coconut oil (melted or chilled is fine)
50g xylitol
250ml cream (can use coconut cream to make the sauce vegan)

Sugar Free Buttercream Frosting
500g softened unsalted butter (room temperature)
1020g soft icing sugar mixture (sifted after it’s weighed)
2 tbsp milk (room temperature)
1 tsp vanilla extract