Red vittero logo
Enter a search term


Chocolate Filled Cupcakes


  • 3 tablespoons of butter
  • 3 tablespoons erythrol
  • 12 tablespoons of milk (at room temperature)
  • 9 tablespoons spelt flour
  • 1 teaspoon of baking powder
  • pieces of dark chocolate


  • 1 heaping tablespoon of cream cheese
  • 1 tbsp honey

To prepare the recipe you will need:

Muffin tin 6pc.


  1. Melt the butter, add the erythrol and mix.
  2. Add the milk and mix again.
  3. Pour in the flour with the baking powder and gently mix it all together.
  4. Stir chocolate pieces into the batter, pour into muffin tins.
  5. Place in an oven preheated to 200⁰C and bake for approximately 25 minutes.
  6. Spread the top of the cupcakes with the frosting prepared from the mixed cheese and honey, then sprinkle with the pieces of remaining chocolate. 


In our forms, everything is successful, consectetur adipiscing elit. Proin interdum feugiat ipsum sed vestibulum. In hac habitasse platea dictumst. Quisque consequat, dolor ac imperdiet tincidunt, orci leo tempus ipsum, quis ullamcorper dolor erat et urna.
6 Muffins tray 27x18.5x2
  • the shape of the moulds is adapted to the classic cupcakes prepared with the youngest children 
  • ideal for preparing muffins and cup cakes with toppings
  • easier cake removal thanks to non-stick coating PPG - Skandia Extreme Plus
  • the coating used is suitable for baking both sweet and salty cakes (eggs with additives)
  • very easy to clean by hand
A set of icons showing warnings when using baking moulds.

- Carbon steel Hi-Top T50
- non-stick coating PPG - Skandia Extreme Plus

Designed in Italy!
VITTERO Sp. z o.o. ul. Elektronowa 2,
03-219 Warsaw, Poland

Please direct any questions or comments to:
[email protected]

Recommendations for use:

  • Designed for use in gas and electric ovens.
  • Do not use in dishwashers or microwaves.
  • Do not use sharp objects that could damage the surface.
  • Grease the inner surface before use.
  • Wash and dry after use.
  • Avoid sudden changes in temperature.
  • Additional recommendations for rimmed cake tins: in the case of products made with jelly, the jelly gelling mass should be poured into the cake tin in the last phase of its gelling, i.e. when it has reached a thick consistency.