Sugar- Free Chocolate Cupcakes

Yield: 10 to 12 cupcakes

Prep Time: 25 min

Cook Time: 15 min

Sugar- Free Chocolate Cupcakes

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)

Comments

  1. postedAug 22, 2017 11:36 AM
    Judy

    I have been baking with Splenda for years but have bee trying other sugar substitutes that are diabetic friendly  really love swerve they make both confectioners and  granular can made English toffee that sugar eaters couldn’t tell the difference also Xyla I’ve made donuts, ice cream and ice cream sandwiches no after taste with either of these products like you get with Splenda . I also use 1:2 almond flour 1/2 regular flour to cut carbs

  2. postedMar 21, 2017 12:29 PM
    Amy

    I was asked to do a sugar free cake for a bday. I’m not a good cake person. I make everything into cupcakes. This time I turned the cupcakes into a cake! I used a 9′ round. I just watched my bake time carefully. I had to double the recipe in order to not have the cake back to thin. I used Trivia baking blend and only 3\4cup for a single recipe. I also used coffee instead of water. It was delicious!
    I made a frosting out of sugar free chocolate pudding,cream cheese and sugar free whipped cream! It Was Amazing!

    • postedMar 22, 2017 4:41 PM

      Happy to hear!

  3. postedFeb 13, 2017 7:54 AM
    Wren

    I’m excited to try this recipe. My son is turning 1 soon and my 5 year old is a type 1 diabetic so I’ve been trying to find a good cupcake recipe to keep the carbs cut back a bit.

  4. postedApr 21, 2016 4:51 AM
    Carneb

    Thank you – my favorite Aunt is coming over to visit & she has a sweet tooth plus is diabetic. I want to give her something she enjoys and I will certainly try this recipe.

  5. postedDec 15, 2015 11:22 PM
    Fali

    Made these cupcakes .. for some reason it was spongy like a cupcake … did i over beat it? 
    looking at the comments i used a quarter of the splenda mentioned .. with the frosting it turned out just perfect infact a tiny bit sweeter.. overall they were good.. I wish I could get the spongy texture too.. 

  6. postedDec 15, 2015 6:02 AM
    Fali

    OMG .. I hope this is good .. trying it just now for my dads bday! Thankyou for sharing

  7. postedApr 9, 2015 9:35 AM
    Grasshopper Flynn

    I am about to try this recipe for the first time.  However, I do not like Splenda in food or drinks. I use XZylitol as this has no after taste .  Will let you know if it works

  8. postedJan 31, 2015 6:46 AM
    Kelly R

    Will have to try this!
    Can you substitute wheat flour for all purpose flour in this?
    What did you use for the frosting?

  9. postedApr 25, 2014 6:01 PM
    Kathy

    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

    • postedApr 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.

  10. postedJul 30, 2013 11:33 AM
    Lilly K S

    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 🙂

  11. postedMay 20, 2013 8:38 AM
    laiba khan

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

  12. postedApr 19, 2013 9:52 AM
    Anoushka

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

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