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Sugar Free Chocolate Cupcakes Recipe

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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.

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Now, I didn’t top them off with a swirl of frosting, which is my usual style.

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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!

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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.

Sugar Free Chocolate Cupcakes

These sugar free chocolate cupcakes are deliciously soft and moist and made with Splenda. Perfect and easy recipe for diabetics.

  • cups Cake flour Sifted
  • ¼ cupWaterBoiling
  • ¼ cupCoffeeHot, Freshly brewed
  • ½ cupCocoa powder
  • 1 cup Splenda granulated or Splenda sugar blend
  • ¾ cupButterUnsalted
  • 2 Eggs Large
  • ¼ cupMilkWhole
  • ½ tspBaking soda
  • ½ tspBaking powder
  • 1 tspVanilla extract
  • 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 .

Article source: https://cakewhiz.com/sugar-free-chocolate-cupcakes/

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