These sweet praline chocolate cupcakes have just the right balance of texture, making them flavorful and a joy to savor.
Cupcake Ingredients
  • 1 stick butter, room temperature
  • 1/2 cup Wholesome Sweeteners Fairtrade Organic Sugar
  • 2 cage-free organic eggs
  • 1/3 cup self-rising flour
  • 1/4 tsp baking powder
  • 1/4 cup Divine Unsweetened Cocoa Powder
Praline Topping Ingredients
  • 1/2 cup Wholesome Sweeteners Fairtrade Organic Sugar
  • 8 tbsp water
  • 1/2 cup blanched almonds, toasted
Icing Ingredients
  • 2/3 cup Divine Milk Chocolate or 70% Dark Chocolate
  • 3 tbsp organic milk
  • 1/3 cup butter
  • 1/2 cup Wholesome Sweeteners Fairtrade Organic Powdered Sugar, sifted

Preparation and Quantity

  • Makes approximately 18 cupcakes
  • Pre-heat oven to 375°F.


To make cupcakes: 

1. Place all the cake ingredients in a mixing bowl and beat well until smooth.

2. Divide the mixture between 18 cupcake pans lined with paper cups. Fill them no more than 2/3 full.

3. Bake for 15-18 minutes at 375°F until risen and firm. Leave to cool.

To make the praline:

1. Heat the organic sugar and water in a small pan over a low heat until the sugar has dissolved.

2. Stir in the almonds and bring to a boil.

3. Boil until the syrup turns into a golden caramel.

4. Pour onto an oiled baking sheet and leave to cool and harden.

To make the icing:

1. Heat the chocolate and milk in a pan over a low heat, stirring until the chocolate has melted. Then, stir in the butter.

2. Remove from the heat and stir in the organic powdered sugar until smooth.

3. Spoon the hot icing over the cakes.

4. Place the praline in a plastic bag and beat with a rolling pin until finely crushed.

5. Sprinkle over the icing before it sets and leave to set.

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