Sugar- Free Chocolate Cupcakes

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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!

Yield: 10 to 12 cupcakes

Prep Time:25 min

Cook Time:15 min


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


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.


*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:

Source: (Adapted from The Secret Recipe Forum)

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  • Jessica Kline wrote:

    Mine came out and they are dry. I made it how it say but they are dry. ? What did I do wrong?

    • Lori Lange wrote:

      Not sure…

  • Judy wrote:

    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

  • Amy wrote:

    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!

    • Lori Lange wrote:

      Happy to hear!

  • Wren wrote:

    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.

  • Carneb wrote:

    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.

  • Fali wrote:

    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.. 

  • Fali wrote:

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

  • Grasshopper Flynn wrote:

    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

  • Kelly R wrote:

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

  • Kathy wrote:

    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

    • Lori Lange wrote:

      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.

  • Lilly K S wrote:

    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 🙂

  • laiba khan wrote:

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

  • Anoushka wrote:

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