- 1/2 cup SPLENDA® Sugar Blend
- 1 tablespoon light corn syrup
- 1/3 cup 2% low-fat milk
- 2 ounces unsweetened chocolate
- 2 tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
- Cook SPLENDA(R) Sugar Blend for Baking, corn syrup, milk, and chocolate in a medium saucepan over medium heat, stirring constantly, until candy thermometer reaches 232 degrees F, 6 minutes. Remove from heat and add butter; do not stir. Set aside to cool to room temperature, about 1 hour.
- Transfer mixture to a medium mixing bowl; add vanilla and beat at medium speed with an electric mixer until frosting is of spreading consistency, 5 minutes. Spread quickly onto cupcakes using a spoon.