This quick and easy sugar free chocolate cupcakes recipe is homemade with simple ingredients. Super soft and moist and made with Splenda. These can be topped off with sugar free frosting or sugar free peanut butter and chocolate hazelnut spread.
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About a year ago, I tried to make sugar free cupcakes since a friend of mine requested them, but it was a total disaster. I ended up with something that had such a weird texture that it almost felt like I was eating a dry sponge. However, I kept experimenting and now these taste so good that you can't even tell they are made without sugar. 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 strongly brewed coffee in the batter. I love their flavor and texture, just as much as my Vegan Chocolate Cupcakes and my Best Chocolate Cupcakes.
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Key ingredients
- Cake flour- Sift it before adding for best results.
- Water- Be sure it is boiling.
- Brewed coffee- Should be hot and fresh.
- Cocoa powder- Unsweetened and high quality.
- Splenda- You can use the granulated kind of a sugar blend.
- Butter- Make sure it is unsalted.
- Eggs- Room temperature helps everything mix evenly.
- Milk- Whole milk makes better flavor and texture.
- Baking powder- Acts as a rising agent.
- Baking soda- A secondary rising agent.
- Vanilla extract- Adds a warmth and subtle flavor.
Variations
- Try other extracts- Instead of vanilla for a different flavor profile.
- Mix in some orange zest- For a chocolate orange flavor.
- Fill these cupcakes with anything you like- Such as jam, like this Strawberry Jam or your favorite preserves. You can also try different pie fillings, such as Blueberry Pie Filling or Homemade Apple Pie Filling. Various nut butters are a good option, too. I like to fill with frosting, like Easy Marshmallow Frosting, Caramel Frosting (3 Ingredients), or Easy Mint Frosting. If you have never done this, check out my detailed post on How to Make Filled Cupcakes (Stuffed Cupcakes).
- If you want to make pretty cupcakes with swirls that you see in bakeries- Follow along this post on How to Decorate Cupcakes (Pipe of Frost Cupcakes) and use my American Buttercream Frosting Recipe or Chocolate Buttercream Frosting.
- All-purpose flour option- This can be used, but results will vary. I have not tried a gluten free flour, such as coconut flour, with this recipe because it was already difficult making them taste right without the regular sugar.
How to make easy sugar free chocolate cupcakes recipe from scratch?
1. Make chocolate mixture- By combining together water, strongly brewed hot coffee, cocoa powder, milk. Keep aside.
2. Make cream Splenda mixture- By combining eggs, butter and Splenda sugar until properly combined.
3. Combine chocolate and Splenda mixtures- Until smooth.
4. Make flour mixture- By whisking together cake flour, baking powder and baking soda.
5. Combine- Flour mixture to the wet chocolate mixture.
6. Beat until just combined- Some lumps are okay.
7. Add batter by the spoonfuls- Into the cupcake liners.
8. Bake- And allow to cool then decorate and enjoy.
Tips and techniques
- My recipe is adapted slightly- From the one that's on Splenda's website.
- 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.
- Don't over-mix the cake batter- Because that will yield very tough an dense cupcakes. Mix until just combined. A few lumps are completely fine.
- Don't over-bake the cupcakes- Because that will dry them out.
- Cool cupcakes completely- You don't want to ice or spread any toppings when they are warm because it will get melty and messy.
Recipe FAQs
No. You must used unsweetened cocoa powder and that is not the same. I recommend using the highest quality of cocoa as well.
If you have measured everything correctly, the batter will be thick, but don't try to thin it out because that will affect the overall texture.
Please note that unlike typical recipes which yield 24 cupcakes, this only makes 18. If you want more cupcakes, double the recipe.
Storage
- Make ahead- These can easily be made 1-2 days in advance and stored in the fridge until you are ready to serve.
- Room temperature- These can stay out in a covered container for 1 day.
- Refrigerate- In a sealed container for up to 3 days.
- Freeze- Unfrosted cupcakes can be stored in a sealed container for up to 1 month. When you are ready to enjoy them, thaw to room temperature and then ice them.
More cupcake recipes
- Easy Nutella Cupcakes (Cake Mix Box)
- Coffee Cupcakes (Mocha Cupcakes)
- Best Vanilla Cupcakes
- Boston Cream Cupcakes
- Chocolate Cherry Cupcakes (With Filling)
Recipe
Sugar Free Chocolate Cupcakes
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Ingredients
- 1½ 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 teaspoon Baking soda
- ½ teaspoon Baking powder
- 1 teaspoon Vanilla extract
Instructions
- 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.
- In another bowl, mix together the eggs, butter and Splenda sugar until properly combined.
- Now, add the chocolate mixture (that you made in Step 1) and vanilla extract and mix again.
- 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 rubbery, dense cupcakes.
- Add spoonfuls of this batter into cupcake liners and bake at 350 degrees F for 20-25 minutes or until an inserted toothpick comes out clean.
- Allow the cupcakes to cool to room temperature and then frost them in sugar free icing. You can also do what I did and spread half peanut butter and half sugar free chocolate hazelnut spread on top. Enjoy!
Video
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.
- Instead of sugar free spreads, ice these cupcakes with this sugar free frosting.
Nutrition
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.
Kathleen Kelly
Thank you for sharing your recipes for diabetics. I love the sound of the chocolate ones. Num!
Abeer Rizvi
I am always happy to help my diabetic friends who have a sweet tooth!
Bethany
pb and nutella as frosting is an amazing idea!! Glad these cupcakes turned out well without the sugar! I think I'd add stevia in place of the splenda!
Abeer Rizvi
Peanut butter and Nutella are the easiest, laziest frostings ever....hahaha.
I have been hearing such great stuff about Stevia that I really want to try my hand at using it in my baking!
Roni
Do you know how many carbs are in this recipe?
Abeer Rizvi
I haven't calculated it myself but my recipe is only slightly modified from the one on Splenda's site and each of their cupcake has 21 g of carbs. I am not sure if that helps...
Sandy
If you add the eggs to the hot coffee, won't they start to cook? ?
Abeer Rizvi
Yikes! Thanks for catching that error! Fixed the instructions now
Bette
Do I use the same amount of stevia for the splenda?
Abeer Rizvi
I haven't made these with Stevia yet. So, I don't know what will happen. If you try it, please let me know
Katie
I'm confused - how are they sugar free if you put nutella on top??
Abeer Rizvi
The actual cupcakes are absolutely sugar-free. I put Nutella on top because I wanted to and I don't follow a sugar-free diet. But, you can use whatever sugar-free frosting you like
Jennifer
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.
Abeer Rizvi
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!
alex
how much stevia did you use? i have the liquid drops and am thinking of substituting it for the splenda.. thanks
Elizabeth Voris
Can this be a cake instead of cupcakes?
Abeer Rizvi
I have never tried that. So, I can't guarantee the results. If you try it, please let me know how it goes.
Rhonda lorenzo
Where's the frosting recipe
Abeer Rizvi
There is no frosting on these cupcakes. I just spread sugar free peanut butter and sugar free chocolate spread.
Renata
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!
Abeer Rizvi
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.
Ameenah
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!
Abeer Rizvi
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!
Shirley
hI sounds good except why whole milk? can almond milk be used?
Abeer Rizvi
I just like whole milk in baking because of the higher fat content and moisture it brings to recipes. You can try almond milk too.
Janet L Mendez
do you think i can use almond milk?
Abeer Rizvi
I don't think that should be a problem. I used soy milk before and didn't have any problems.
Jasneet
Hi dear, i really want to make chocolate cupcakes with ur recipe, can u please tell me that can i use Stevia powder instead of Splenda, if yes then what should be the quantity?
Abeer Rizvi
I haven't tried stevia but someone wrote in an earlier comment that they have tried it siuccessfully. You can read her full response if you check out older comments.
Lynn
Just wondering about the sugar-free chocolate spread you mentioned a couple times, but no recipe for it??
Abeer Rizvi
I bought mine from Amazon. You can also use any "homemade Nutella" recipe and use Splenda or Stevia in it instead of sugar.
Jackie
What if I don’t want to add coffee into my cupcakes? What’s an alternative?
Abeer Rizvi
You can add water but the chocolate/coffee flavor won't be as strong.