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.
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