These chocolate cupcakes taste so good that you can’t even tell they are made with no sugar!
This is SO SOFT but FIRM and won’t break apart when you bite into them.
And this cupcakes have a strong chocolate flavor, ENHANCED by the addition of some brewed coffee in the batter.

I spread half peanut butter and half sugar free chocolate spread on the tops.

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

  • 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
  1. 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.
  2. In a deep mixing bowl, mix together the eggs, butter and Splenda sugar until properly combined.
  3. Now, add the chocolate mixture (that you made in Step 1) and vanilla extract and mix again.
  4. 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.
  5. Pour this batter into cupcake liners and bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean.
  6. 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!

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