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!

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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!

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

sugar free chocolate cupcakes 1

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!

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To 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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Print

Sugar Free Chocolate Cupcakes

Course: Cupcakes, Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 18 Cupcakes
Calories: 158 kcal
Author: CakeWhiz
These sugar free chocolate cupcakes are deliciously soft and moist and made with Splenda. Perfect and easy recipe for diabetics.

Ingredients

  • cups Cake flour Sifted
  • ¼ cup Water Boiling
  • ¼ cup Coffee Hot, Freshly brewed
  • ½ cup Cocoa powder
  • 1 cup Splenda granulated or Splenda sugar blend
  • ¾ cup Butter Unsalted
  • 2 Eggs Large
  • ¼ cup Milk Whole
  • 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. Enjoy!

Recipe Notes

  • 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.
Nutrition Facts
Sugar Free Chocolate Cupcakes
Amount Per Serving
Calories 158 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 5g 25%
Cholesterol 38mg 13%
Sodium 111mg 5%
Potassium 74mg 2%
Total Carbohydrates 19g 6%
Dietary Fiber 1g 4%
Sugars 9g
Protein 2g 4%
Vitamin A 5.4%
Calcium 1.9%
Iron 2.9%
* Percent Daily Values are based on a 2000 calorie diet.

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!

23 Comments

  1. Renata

    September 3, 2017 at 9:17 am

    Those cupcakes are delicious. I used erythritol and Stevia drops and even made Italian meringue buttercream to put on the top and it all was delisious. Thank You!

    1. Abeer Rizvi

      September 5, 2017 at 10:11 am

      Thank you so much for sharing your feedback as well as those changes you made. It would be so helpful to others who may also want to use erythritol and Stevia drops.

  2. Ameenah

    October 26, 2017 at 6:40 pm

    I just made this, I used 1/2 cup of truvia baking sugar and I was surprised at how well they turned out, and so smart of you to suggest peanut butter instead of frosting! These will be my go-to during my pregnancy, until the gestational diabetes is over with!

    1. Abeer Rizvi

      October 27, 2017 at 12:16 am

      I am so happy to hear your results with Truvia. Can’t wait to try that soon. And so sorry to hear about your gestational diabetes!

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