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 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!
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 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 sugar free cupcake recipe, you may like some of these other cupcake recipes too…
Sugar Free Chocolate Cupcakes
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 tsp Baking soda
- ½ tsp Baking powder
- 1 tsp 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!
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.
Video
Nutrition
Until next time, tata my lovelies!
Have you ever tried monk fruit for your sugar substitution,? My daughter-law uses it in many recipes for no sugar recipes. It doesn’t have aftertaste.
Another reader emailed me recently and told me about that. I am absolutely intrigued and can’t wait to try it out.
You state butter but I had issues using cold butter and it got a bit weird when I tried to soften it. What state was your butter in when used? Everytime I’ve made this recipe they still turn out dry
The butter should be at room temperature because it allows the ingredients to blend together better. A for your other query, any time your cupcakes are dry, it’s usually because they were over-baked and there is not enough moisture left behind.
Could I make a cake in a 9×13 pan or bunt pan instead of cupcakes???
I have not tried that with this recipe and don’t know about the end results. If you try it, I would love to know how it turned out.