• Prep Time: 10 mins
  • Cooking Time: 20 mins
  • Serves: 18

Sugar Free Chocolate Cupcakes

  • Recipe Submitted by on

 Ingredients List

  • 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


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!

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