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Double chocolate fudgies

These mini-muffins go great in brown bag lunches for school or work. Makes about 2 dozen in 20 to 30 minutes.

Ingredients

3/4 cup all-purpose flour
1 cup SPLENDA® no calorie sweetener, granulated
1/2 cup mini semi-sweet chocolate chips
6 tablespoons unsweetened cocoa
1 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons unsalted stick butter or margarine, softened
1/2 cup unsweetened applesauce
2 eggs
1 teaspoon vanilla

Directions

1. Preheat oven to 350 degrees Fahrenheit.
2. Combine flour, sugar substitute, semi-sweet chocolate chips, cocoa, baking powder and salt.
3. In a separate bowl, beat butter, applesauce, eggs and vanilla until blended.
4. Stir in combined flour mixture until blended.
5. Fill foil or paper cup lined miniature muffin cups with approximately 1 slightly rounded tablespoon of dough.
6. Bake 10 to 12 minutes or until toothpick inserted in the center comes out clean.
7. Let cool in pan for 1 to 2 minutes. Remove from pan and cool completely on wire rack.