Comments on: Sugar- Free Chocolate Cupcakes

By: Lori Lange

Lori Lange — Thu, 22 Sep 2011 04:14:49 +0000

Happy to hear they worked out!

By: Sara

Sara — Wed, 21 Sep 2011 23:45:06 +0000

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.

By: Lori Lange

Lori Lange — Tue, 08 Mar 2011 00:07:30 +0000

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

By: Lorna Deane

Lorna Deane — Mon, 07 Mar 2011 20:26:53 +0000

**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

By: Lori Lange

Lori Lange — Wed, 20 Oct 2010 17:40:54 +0000

@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!

By: Karolyn Hampton

Karolyn Hampton — Wed, 20 Oct 2010 02:30:31 +0000

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.

By: Kristina

Kristina — Thu, 25 Mar 2010 14:32:25 +0000

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!