Sugar- Free Chocolate Cupcakes

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Sugar- Free Chocolate Cupcakes

Yield: 10 to 12 cupcakes

Prep Time: 25 min

Cook Time: 15 min

Note: I'm not usually one who bakes with Splenda, but I had to make these via a special request on a wedding cupcake order. They turned out pretty good, and they were even better with the Sugar Free Chocolate Frosting!

Ingredients:

1/2 cup unsweetened cocoa
1/2 cup boiling water
1 1/2 cups sifted cake flour (sift, then measure)
1 cup Splenda Granulated (see Tips below)
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter, at room temperature
2 large eggs, lightly beaten
1/4 cup milk
1 teaspoon vanilla extract

Directions:

1. Preheat oven to 350°F. Line cupcake tin with cupcake papers.

2. Combine cocoa and boiling water, whisking until blended and smooth; set aside.

3. Combine flour, splenda, baking soda and salt in a large mixing bowl. Add butter and mix w/ electric mixer until mixture is crumbly.

4. In a separate bowl, combine eggs, milk, cocoa mixture and vanilla. Add 1/3 of the wet mixture to the dry mixture. Beat on low speed w/ electric mixer until blended. Beat at medium speed for an additional 30 seconds until mixture is smooth (scrape down sides of bowl, as needed). Repeat two more times, until all egg mixture has been added.

5. Scoop batter into prepared tins. Fill 10 cupcakes for a fuller cupcake, or 12 for smaller cupcakes.

6. Bake 15 to 18 minutes or until a toothpick inserted in center comes out clean. Remove from pan; cool completely on wire rack.

Tips:

*Splenda Granulated is a *no sugar* product that can be used cup for cup to replace sugar in a baking recipe. The product info can be found HERE: http://www.splenda.com/products/granulated

Source: RecipeGirl.com (Adapted from The Secret Recipe Forum)

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32 Responses to “Sugar- Free Chocolate Cupcakes”

  1. 1

    Claudia Lima — March 17, 2009 @ 7:05 PM

    I can’t eat sugar and I have been using Splenda for many years now. Of course I prefer sugar, but I gain a lot of weight if I have it. Diabetes runs in family and I want to be carefulas well.
    I don’t follow the intructions listed in the Splenda box.
    For a 2 cups flour cake, I only use 4 TBSP of Splenda, otherwise I cannot handle the taste.
    Normally I don’t like sweet treats too sweet, than it works for me.

  2. 2

    My Sweet & Saucy — March 17, 2009 @ 10:12 PM

    I am so glad you posted this…I just got a request from a bride for a small splenda cake and was dreading finding one to use. This sounds perfect!

  3. 3

    Amber — April 9, 2009 @ 4:14 AM

    Thank you! I’m making cupcakes for Easter and though I was told I didn’t need to bring anything sugar free (three diabetics will be there) and I wanted to make some for them. This is perfect.

  4. 4

    tiffany — August 22, 2009 @ 10:42 AM

    I made these cupcakes for my husband and his family who are diabetics. My husband wasn’t able to finish a whole cupcake. He told my that they were horrible. I had to apologize to my family. My husband said they were too bitter and had no sweetness to them.

  5. 5

    Kristina — March 25, 2010 @ 6:32 AM

    I made these last July for my daughter’s first birthday party. Everyone loved them – most of them couldn’t even tell they were sugar-free!

  6. 6

    Karolyn Hampton — October 19, 2010 @ 7:30 PM

    I just made these at the request of a client. I doubled everything the recipe called for because they requested 2 dozen. I tried to QC one and the first bite was okay. I had a deep “sugar” aftertaste so I tried a second bite and wow…this is almost too sweet. Next time I will cut back on the Splenda and the vanilla. Very nice texture though. Very light and fluffy. Make sure you fill the cup completely to have nice full cupcakes.

  7. 7

    Lori Lange — October 20, 2010 @ 10:40 AM

    @Karolyn Hampton, Thanks so much for your feedback. It’s so tough to work w/ Splenda- the results are never very good. Will try cutting back the splenda next time I have to make these!

  8. 8

    Lorna Deane — March 7, 2011 @ 12:26 PM

    **Well I have been looking for a “good” sugar free cup cake for my hubby for a long time and I have to say this one is very good. I made a few changes, (1) I put a 1/2 of brewed coffee in place of that boiling water,(you can smell it but can’t taste it,) to bring out the choc. flavor even more.(2) I made a hole into thefinished cooked cupcakewith a small melon baller and mixed up some sugar free chioc. pudding using some light cream not milk and after it was set I filled the cake holesover the top alittle and put that little plug of cake back in it just made a choc fudgey topping to drissel over them. I used 2oz. of unsweeten baking choc. (chopped) and 1/4 c. of lite cream and microwave in short times til melted and shinny then add 2 tblsp. of splenda and splash of vanilla stir well and taste for sweetness. then drizzle by spoons full to cover top of cake. it is almost as good as the hostess cup cake topping of choc. fudge.. try it if you love choc and cant use sugar this is for you.
    thanks for the recipe
    my hubby is in love for the treats I have made him and next I will try for a vanilla
    a friend Lorna Deane 3-7-11

  9. 9

    Lori Lange — March 7, 2011 @ 4:07 PM

    @Lorna Deane, Thanks for the tips! Very helpful for those who may wish to try this one :)

  10. 10

    Sara — September 21, 2011 @ 4:45 PM

    I made these for a fundraiser for the American Diabetes Association here in Anchorage. They are amazing even with out the frosting! Thanks for sharing the recipe and I LOVE your website.

  11. 11

    Lori Lange — September 21, 2011 @ 9:14 PM

    Happy to hear they worked out!

  12. 12

    Sharon Farmer — June 13, 2012 @ 5:29 PM

    The recipe calls for Splenda Sugar for Baking. Is that something new, or is it the usual Splenda in the yellow bag? Thank you!

  13. 13

    Lori Lange — June 13, 2012 @ 7:37 PM

    Yes, that’s the stuff.

  14. 14

    LeeAnn Flanders — June 18, 2012 @ 6:48 AM

    I tried this recipe a few weeks ago.. I love love loved them am making another batch of cupcakes today… thank You so much..

  15. 15

    emily casto — July 6, 2012 @ 1:43 PM

    i am 12 and have had diabetes since i was 5 and love sweet things but cant often have them so im always looking for a good sugar free recipe to try so this realy helps me out

  16. 16

    Amy Sonia Hueppauff — July 9, 2012 @ 2:56 AM

    Is the unsweetened cocoa, cocoa powder??

  17. 17

    Lori Lange — July 9, 2012 @ 3:04 AM

    yes!

  18. 18

    Kat — July 13, 2012 @ 4:06 PM

    “Splenda Sugar For Baking” in the orange bag contains sugar, unless there’s another product similar (if there is, I couldn’t find it). As Sharon asked and Lori answered, the Splenda in the yellow bag is just plain Granulated Splenda, which contains no sugar. Very confusing recipe; it should not specify the Splenda for Baking if it’s going to be sugar free.
    That being said, my husband is diabetic as well and I have experimented with Splenda a lot. I have been unable to add more than half of the Splenda specified in a recipe without bitterness; the balance I have been adding in as sugar or slightly reducing the amount. I can’t ever make a recipe with ALL of the sweetener as Splenda; it’s WAY too bitter.

  19. 19

    Lori Lange — July 14, 2012 @ 4:09 AM

    Hi Kat, When this recipe was published a few years ago, they must have been calling the product “Splenda for Baking.” It is now called “Splenda Granulated” (no sugar added). I’ve changed the recipe to reflect that- thank you! I find it too bitter too when too much is added. It definitely tastes different than just using regular sugar. Thanks for sharing your thoughts.

  20. 20

    3-Oaks — October 30, 2012 @ 8:27 AM

    No, at SAMS and Walmart they still sometimes have the ‘Splenda for Baking’ and it’s part sugar & part Splenda. The yellow bag is plain Splenda w/no sugar.

  21. 21

    Ruth Makin ..... — December 17, 2012 @ 11:04 PM

    HI! I made tthese not long ago for my Daughter Abigial who has sever exczema and MRSA she isnt Allowed sugar! she loved them@ i use Nativa and only 1/2 cup instead of whole cup as very sweet! I will be makeing them tonight for her 7th birthday on 19th dec and melt sugar free chocolate to dribble on top of cupcake .with sugar free candy on top!
    ill put them in cupcake cases and stand on cupcake stand . as birthday cake!
    thank you its hard getting sugar free stuff!especiqlly for child!Ruth

  22. 22

    Sara — December 19, 2012 @ 4:23 PM

    Hi, thanks for this. My friend has diabetes and always likes to eat sweet things. But none of them like them. I’m always looking for sugar free deserts but they never turn out quit right. But since all of the great reviews I can’t wait to to try them and see what he thinks. They are his Christmas present and he has been looking forward to them for weeks!

  23. 23

    Lori Lange — December 20, 2012 @ 5:36 AM

    Hope he likes them! I personally wouldn’t use the baking splenda nowadays- there are better non-sugar options for sweetening out there… but you’d need to investigate that.

  24. 24

    Sherene — January 9, 2013 @ 11:12 AM

    Love these! Needed sugar free cupcakes for à wedding tomorrow (bride’s dad is diabetic) and I was an absolute “deer in THE headlights” as far as diabetic foods / cakes are concerned! Just made them and they are GREAT! Thanks à bunch for posting this recipe!!!

    Greetings from South Africa!!!

  25. 25

    Michelle — March 8, 2013 @ 4:33 AM

    Hello! I am so glad to see other brides requesting sugar free cupcakes! I too am making sugar free cupcakes, 1 dozen, per a brides request. Although, Spenda isn’t good for anyone to eat because of the asparteme. I use two, all natural prodcucts found and made naturally. They are called Xylitol and coconut palm sugar. Both work great in baking with no funny aftertaste. I grind the Xylitol up to a powder, add cornstarch, and use that for my sugar free powdered sugar. Makes a wonderful sugar-free pwdered sugar. Nex time you need to make sugar free cupcakes, I would give them a try. Your cupcakes are beautiful!

  26. 26

    Angharad — March 22, 2013 @ 7:48 AM

    Just popped some in the oven for my mother who’s diabetic, have to say looks yummy already! :)

  27. 27

    Anoushka — April 19, 2013 @ 9:50 AM

    What about the icing on top…?? That would hav to be sugar free too right other wise what’s the point I want to make these for my diabetic mum but don’t know what to do about the buttercream on top xx

  28. 28

    Anoushka — April 19, 2013 @ 9:52 AM

    Never mind I’ve just seen the sugar free frosting recipe underneath lol x

  29. 29

    laiba khan — May 20, 2013 @ 8:38 AM

    thanks for the recipe.I will make this cake for my fathers birthday.

  30. 30

    Lilly K S — July 30, 2013 @ 11:33 AM

    hi this sounds like an awesome cupcake.
    i just had stomach surgery and im not aloud to have sugar so im deffinetly gonna make these with the recipe for sugar free frosting :)

  31. 31

    Kathy — April 25, 2014 @ 6:01 PM

    Question? On your receipt, what is the white looking pearls topped over the chocolate cup cakes? Is it sugar based? Thanks for the answer. Kathy

  32. 32

    Lori Lange — April 28, 2014 @ 8:27 PM

    They are candy/sugar pearls. You can pick them up at a baking supply shop (or online), and sometimes at craft stores like Michaels or JoAnns too.