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4.72 from 7 ratings

Sugar Free Chocolate Cupcakes

These sugar free chocolate cupcakes are deliciously soft and moist and made with Splenda. Perfect and easy recipe for diabetics.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Cupcakes, Dessert
Cuisine: American
Servings: 18 Cupcakes
Calories: 158kcal
Author: Abeer Rizvi



  • 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!



  • 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


Calories: 158kcal | Carbohydrates: 19g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 38mg | Sodium: 111mg | Potassium: 74mg | Fiber: 1g | Sugar: 9g | Vitamin A: 270IU | Calcium: 19mg | Iron: 0.5mg