Sugar-Free Chocolate Cupcakes

Today I entered the world of sugar-free baking.  This side of baking has peaked my interest lately on a personal level since being diagnosed with type 2 diabetes back in October of last year.  I’ve been slightly apprehensive about baking without real sugar though because, after all, it’s the essence of all things delicious when it comes to desserts, so replacing such a vital ingredient with a chemically altered sugar substitute just seems wrong.  Opinions aside though, I started experimenting with Splenda today.  It was quite different for a number of reasons and here are some things I discovered whilst using it:

  • Bake times were decreased by about 8-10 minutes.
  • I used a 1 : 1 1/4 ratio of sugar:splenda when measuring it out.
  • I also used hot water instead of cold water to help dissolve the Splenda in the batter.
  • There was a slight after taste when using it.

{ The lineup }

{ This is pure vanilla straight from Haiti!  There is nothing like it.
I was super excited to use this! }

So, without further ado, here is the recipe I used for these cupcakes.  It still needs some improvements, but hey, it’s a start!

  • 1 c. AP flour
  • 1 1/4 c. Splenda
  • 1 tbsp. baking powder
  • 1 tsp. baking soda
  • 6 tbsp. unsweetened cocoa
  • 1 tbsp. vanilla extract
  • 1/2 c. hot water
  • 1/2 c. sour cream (or yogurt)
  • 2 eggs
  1. Preheat oven to 350 degrees.
  2. In a medium bowl, whisk all the dry ingredients together.  Set aside.
  3. In a separate bowl, whisk the wet ingredients together until all parts are incorporated.
  4. Slowly add the dry to wet until the batter is mixed well, but be careful to not overmix.
  5. Transfer batter to lined and sprayed cupcake pan and bake for 10-12 minutes.
  6. Let cool completely before frosting.

{ So yeah, they definitely aren’t the prettiest cupcakes I’ve ever made, in fact they might be the worst, but they’re sugar-free! }

{ Here’s what the inside looked like… }

Now for the icing…

Instead of using powdered sugar, I used a powdered sugar replacement made up of Splenda, dry milk, and cornstarch.  Everything else is pretty much the same though.

Sugar-Free Buttercream

  • 1 1/2 c. powdered sugar replacement*
  • 1/2 c. butter, softened
  • 1 tbsp. vanilla extract
  • 1/4 c. milk or soy

*Powdered Sugar Replacement:

  • 1 c. nonfat dry milk
  • 1 c. cornstarch
  • 3/4 c. Splenda
  1. Using an electric mixer, cream the butter and vanilla together until well combined.
  2. Slowly add the powdered sugar replacement mixture to the butter and vanilla, beating well after each addition.
  3. Alternately add the milk between the powdered sugar replacement additions.
  4. Mix on medium/medium-high until smooth.

{ Voila! }

…and there you have it.  Sugar-free cupcakey goodness!  Diabetics everywhere can rest a little easier tonight knowing they are not forgotten about in the pastry world.
And don’t worry, the chocolate on top was sugar-free too. 🙂


About Caitlin

Two words: baking therapy.
This entry was posted in baking, chocolate, cupcakes, sugar free. Bookmark the permalink.

2 Responses to Sugar-Free Chocolate Cupcakes

  1. Pingback: sugar free chocolate – Latest sugar free chocolate news – Sugar-Free Chocolate Cupcakes |

  2. Kim says:

    I’m not a Splenda fan, so I made these with a roughly 1/2 and 1/2 mixture of Splenda and xylitol sweetener. The cupcakes rose beautifully and looked just like real, sugar-loaded cupcakes. Best of all–they tasted just like the real thing!!

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