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Sugar- Free Chocolate Cupcakes
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 Sugar for Baking
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 extractDirections:
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.
Source: RecipeGirl.com (Adapted from The Secret Recipe Forum)
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I'm Lori Lange, recipe developer, food writer and Mom. I'm sharing over 2,500 of my favorite recipes and theme menus with you. 
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.
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!
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.
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.
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!
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.
Lori Lange replied: — October 20th, 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!
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
Lori Lange replied: — March 7th, 2011 @ 4:07 PM
@Lorna Deane, Thanks for the tips! Very helpful for those who may wish to try this one
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.
Lori Lange replied: — September 21st, 2011 @ 9:14 PM
Happy to hear they worked out!