Mini Chocolate Chunk Cupcakes

Posted on March 11th, 2016, in Desserts, Recipes, Sweet Chefs.

Stevia Mini Chocolate Chunk Cupcakes | SweetLeaf®


  • 1 1/2 cups all-purpose flour
  • Small pinch of salt
  • 11 packets SweetLeaf® Organic Stevia
  • 1/2 cup mini dark chocolate chips
  • 1 1/2 tsp. baking powder
  • 2 tsp. vanilla powder
  • 2 eggs
  • 6 oz. butter, unsalted, melted, or coconut oil
  • Just over 1/2 cup milk (whole milk, almond milk, or rice milk)

Optional Dark Chocolate Icing

  • 1 cup cocoa powder, unsweetened
  • 4 oz. milk chocolate, melted and cooled
  • 3 to 4 packets SweetLeaf® Organic Stevia, depending on your sweetness levels
  • Splash of vanilla
  • Drizzle of milk (whole milk, almond, or rice milk)


Preheat the oven to 350 degrees F. Line a 24-cup mini muffin tin.

In a medium size bowl, sift the flour, salt, and baking powder. Add chocolate chips.

In a separate medium bowl, with an electric mixer, beat together the eggs, SweetLeaf® Organic Stevia, and vanilla, then slowly pour in the melted butter or coconut oil. Once incorporated, slowly add the dry mixture. Don’t over mix. Divide into the lined tin cups, and bake for 12 minutes.

Remove from tin and cool almost completely. (Who doesn’t love a warm gooey cupcake?) Cool completely, if you plan on icing them.


Place milk chocolate chips in a large microwavable bowl. Heat for 30 seconds and stir. Heat with 10 second increments until completely melted and smooth. Do not over heat. Add cocoa powder, stevia and vanilla in the melted chocolate mixture, and drizzle in milk until desired consistency is reached! Drizzle slowly! 

Serves: 24

Recipe courtesy of Chef Vikki Krinsky.

  • P. Leahy

    Just starting making this recipe. NOTE: The ingredients are NOT listed in order of use. The Stevia goes with the eggs, not the flour! (wasted 1 1/2 cups of flour and 2 3/4 tsp Stevia ) Started over. Never heard of vanilla powder trying 1 tsp of vanilla. We’ll see. Hmm, calls for 1/2 cup milk, but doesn’t tell when, if to add the milk. This is scary. I’ll add the milk to the wet ingredients and then incorporate the dry ingredients, fill the tins and pray. When I mixed the melted butter into the egg mix It formed little tapioca like balls, probably too warm. When I took the cupcakes out of the pans, after baking, there was melted butter in the bottom of the pans. Yes I did use cupcake liners. The texture of the cupcakes is kind of rubbery. I’d call this an epoch fail!!

    • SweetLeaf Stevia

      We recommended that you always read through a recipe’s ingredients and instructions before beginning. The milk should be added along with the other wet ingredients. Vanilla powder is a fairly easy ingredient to find. If you used vanilla extract instead, this may explain why your recipe resulted in excess liquid at the bottom of the pan. The tapioca effect you described with the butter may have also resulted in the excess butter. It is best to make sure the wet ingredients are at room temperature before adding the melted butter, so that they do not instantly cool the melted butter.

      We hope this helps and let us know if you give the recipe another shot!