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 but it was a total DISASTER!
The cupcakes I made had such a weird texture that it almost felt like I was eating sponge.
However, I kept working on the recipe and now, these chocolate cupcakes taste so GOOD that you can't even tell they are made with no sugar! Woohoo!
NOTE: I SPREAD SUGAR FREE CHOCOLATE SPREAD AND SUGAR FREE PEANUT BUTTER ON THESE CUPCAKES. HOWEVER, YOU CAN ALSO USE THIS SUGAR FREE FROSTING, WHICH MANY OF YOU HAVE REQUESTED!
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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.
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!
Here are some notes about this recipe:
- 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.
Well, that's all for today.
If you liked this sugar free cupcake recipe, you may like some of these other cupcake recipes too...
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 a deep mixing 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 weird spongy cupcakes.
- Pour this batter into cupcake liners and bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean.
- 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!
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.