sugar free chocolate cupcakes 5

Sugar Free Chocolate Cupcakes

These sugar free chocolate cupcakes are deliciously soft and moist and made with Splenda. Perfect and easy recipe for diabetics.

About a year ago, I tried to make sugar free chocolate cupcakes since a friend of mine requested a recipe for her diabetic father.

Well, it was a total DISASTER!

The cupcakes I made had such a weird texture that it almost felt like I was eating sponge :S

Hubby still says those were the worst cupcakes I ever made. LOL!

After that first HORRIFYING attempt, I steered clear from sugar free recipes until last month when I made these sugar free red velvet crinkle cookies.

They turned out really good!

So good that I decided to give sugar free chocolate cupcakes a second CHANCE 😉

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These chocolate cupcakes taste so GOOD that you can’t even tell they are made with no sugar! Woohoo 😀

They are SOFT but FIRM and won’t break apart when you bite into them.

They have a strong chocolate flavor, ENHANCED by the addition of some brewed coffee in the batter.

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Now, I didn’t top them off with a swirl of frosting, which is my usual style 😉

Instead, I spread half peanut butter and half sugar free chocolate spread on the tops.

I also spread just chocolate spread on some cupcakes, which tasted HEAVENLY and they were obviously my favorite!

sugar free chocolate cupcakes 7To make these sugar free chocolate cupcakes, you will need the following ingredients:

1 1/2 cups sifted cake flour
1/4 cup boiling water
1/4 cup hot freshly brewed coffee
1/2 cup cocoa powder
1 cup Splenda granulated or Splenda sugar blend
3/4 cup unsalted butter
2 eggs
1/4 cup whole milk
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp vanilla extract

Notes:
– My recipe is adapted slightly from here.
– I used granulated Splenda in this recipe but I have also made these cupcakes with the Splenda sugar blend that has some sugar in it. Cupcakes made with granulated Splenda had a subtle bitterness but once you frost the cupcakes, you can’t really taste it anymore. Cupcakes made with Splenda sugar blend barely had the bitterness.

And here are the steps:

Step 1:
In a small bowl, add boiling water, freshly brewed hot coffee, cocoa powder and milk. Mix everything until there are no lumps.
Keep this chocolate mixture aside.

Step 2:
In a deep mixing bowl, mix together the eggs, butter and Splenda sugar until properly combined.

Step 3:
Now, add the chocolate mixture (that you made in Step 1) and vanilla extract and mix again.

Step 4:
In a another bowl, whisk together the cake flour, baking powder and baking soda.
Dump this dry mixture into the wet mixture and mix until just combined,
There may be some lumps… Don’t worry about them! Just don’t over-mix or else you will end up with weird spongy cupcakes :S

Step 5:
Pour this batter into cupcake liners and bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean.

Step 6:
Allow the cupcakes to cool down and then frost them in sugar free icing or spread some peanut butter/ sugar free chocolate spread on top of them.

And you are done!

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4.3 from 3 reviews
Sugar free chocolate cupcakes
Author: 
Recipe type: Cupcakes
 
These sugar free chocolate cupcakes are deliciously soft and moist and made with Splenda. Perfect and easy recipe for diabetics.
Ingredients
  • 1½ cups sifted cake flour
  • ¼ cup boiling water
  • ¼ cup hot freshly brewed coffee
  • ½ cup cocoa powder
  • 1 cup Splenda granulated or Splenda sugar blend
  • ¾ cup unsalted butter
  • 2 eggs
  • ¼ cup whole milk
  • ½ tsp baking soda
  • ½ tsp baking powder
  • 1 tsp vanilla extract
Instructions
  1. In a small bowl, add boiling water, freshly brewed hot coffee, cocoa powder and milk. Mix everything until there are no lumps. Keep this chocolate mixture aside.
  2. In a deep mixing bowl, mix together the eggs, butter and Splenda sugar until properly combined.
  3. Now, add the chocolate mixture (that you made in Step 1) and vanilla extract and mix again.
  4. In a another bowl, whisk together the cake flour, baking powder and baking soda. Dump this dry mixture into the wet mixture and mix until just combined. There may be some lumps… Don’t worry about them! Just don’t over-mix or else you will end up with weird spongy cupcakes.
  5. Pour this batter into cupcake liners and bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean.
  6. Allow the cupcakes to cool down and then frost them in sugar free icing or spread some peanut butter/ sugar free chocolate spread on top of them.
  7. And you are done!
Notes
– My recipe is adapted slightly from here.
– I used granulated Splenda in this recipe but I have also made these cupcakes with the Splenda sugar blend that has some sugar in it. Cupcakes made with granulated Splenda had a subtle bitterness but once you frost the cupcakes, you can’t really taste it anymore. Cupcakes made with Splenda sugar blend barely had the bitterness.

Well, that’s all for today.

If you liked this post, you may like some of these other cupcake recipes too…

Mocha cupcakes with caramel filling

mocha cupcakes with caramel filling

Best chocolate cupcakes ever

best chocolate cupcakes ever

Best vanilla cupcakes ever

best vanilla cupcakes ever

Until next time, tata my lovelies!

15 Comments

  1. Jennifer

    September 19, 2016 at 6:03 pm

    So I did stevia instead of Splenda and cacao instead of cocoa…also did cream cheese with slice of strawberry or blueberry, thought it tasted awesome.

    1. Abeer Rizvi

      September 19, 2016 at 9:24 pm

      I just bought a bag of of Stevia this weekend and was wondering if I could use that in this recipe…hehe. Thanks for sharing your results! 🙂

    2. alex

      December 2, 2016 at 1:08 pm

      how much stevia did you use? i have the liquid drops and am thinking of substituting it for the splenda.. thanks

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