Splenda Chocolate Cupcakes are moist and chocolaty and very low calorie, perfect for the dieters and diabetics in your life.
Splenda Chocolate Cupcakes
By Sue Lau | Palatable Pastime
My recipe of the day is in response to a request for diabetic friendly, sugar-free chocolate cupcakes with white buttercream, and has been updated to post with the From Our Dinner Table blogging group for Valentine’s Day 2019.
Splenda Cupcakes and a Frosting Shortfall
The cupcakes turn out nicely moist, and you can’t tell they haven’t been made with sugar. I hadn’t made a Splenda white frosting not using cream cheese before. Unfortunately, I tried twice today and both attempts fell short of being what I would post so I won’t. But since the cupcakes are good (and I wanted to get this out before Valentines Day) you can always frost these using sugar-free tubs of store bought unless you have another recipe tucked away.
In my photos, the white frosting is what I had leftover from my birthday Bundt cake (I made too much) and had froze that. The other two, the pink and chocolate, are store bought since I wasn’t going to have enough of the cream cheese to do all the cupcakes.
But Yes,Virginia, There Is a Splenda Frosting
I also have a recipe for chocolate frosting with Splenda. And you might wonder why I couldn’t just transform the chocolate since that recipe works. But if you take out the cocoa as a powder fill, there must be something to replace it. I made a couple of attempts using milk powder and then trying with corn starch, but I didn’t like the texture either one gave. And short on more ideas (and wasting any more butter) I will back burner that one and think about it some more and see if any other ideas spring to mind.
But you can get my chocolate frosting recipe HERE.
And my Cream Cheese Frosting recipe HERE.
Is This A Regular Cupcake Recipe? With Just Splenda Added?
The recipe itself might seem a little weird to you if you are used to normal cupcake recipes. The differences are there to account for the Splenda and the irregularities it causes with low rising and dryness. These cupcakes come out the perfect height and are beautifully moist.
Not sure yet what I am posting tomorrow. So let’s let it be a surprise day. Thursday I am hoping to get some sort of pizza recipe up for National Pizza Day. Friday is still undecided while Saturday is Wine Pairing Weekend with my recipe for rigatoni with bolognese sauce paired with a lovely red dolcetto wine. Definitely drop by for that one! Until then-
~Sue
Valentine’s Day Recipes
Ten Romantic Recipes for Your Special Day!
- Double Chocolate Caramel Cookies by The Freshman Cook
- Fennel, Pomegranate, and Arugula Salad by Karen’s Kitchen Stories
- Pebernødder by Culinary Adventures with Camilla
- Red Velvet Brownies by Hezzi-D’s Books and Cooks
- Shrimp with Champagne Butter Sauce by Our Good Life
- Smoked Gouda Fondue by A Kitchen Hoor’s Adventures
- Splenda Chocolate Cupcakes by Palatable Pastime
- Stuffed Country Chicken Breasts by Cindy’s Recipes and Writings
- Sweet & Salty Valentine’s Day Popcorn mix by Books n’ Cooks
- Valentine Cookie Pops by Family Around the Table
Splenda Chocolate Cupcakes
Ingredients:
- 2 large eggs at room temperature, separated
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon instant espresso or instant coffee granules
- 1 cup milk
- 1 cup all-purpose flour
- 1 cup Splenda granular
- 1/2 cup instant nonfat dry milk
- 1/2 cup unsweetened cocoa
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Method:
- Preheat oven to 325°F.
- Line 16 muffin cups with paper cupcake liners.
- Separate eggs, beat whites in an electric mixer fitted with a wire whip until soft peaks form.
- Place yolks in a mixing bowl; whisk until smooth.
- Stir into the beaten yolks the oil, vanilla, espresso powder, and milk, stirring until smooth.
- Sift together separately the flour, Splenda, dry milk powder, cocoa, baking soda, baking powder, and salt.
- Combine the two mixtures (wet yolk mix and dry flour mix) and stir into a batter, beating with a spoon or hand mixer until the graininess disappears and batter is smooth.
- Gently fold egg whites into the batter using a spatula (do not stir briskly or whip).
- Divide batter into paper lined muffin cups and bake for 11-14 minutes or until a toothpick can be inserted and removed without wet batter. Do not overbake.
- Cool completely and frost as desired.
From the kitchen of palatablepastime.com
You Might Also Like:
Rose and Cardamom Shortbread Cookies
Strawberry Sweetheart Streusel Muffins
Boneless Prime Rib Roast with 3-2-1 Crust
I’ve tried a few other Splenda baked dessert recipes with disappointing results. These cupcakes, however, were delicious and moist, just as advertised. The chiffon cake method of separating the eggs and whipping the whites works perfectly to keep them from becoming too dense, and it’s well worth the extra step. I never have milk on hand, so I used almond milk (with a smidge of coconut cream for fat) and they were perfect.
I frosted my cupcakes with a sugar free chocolate buttercream, and there were some left over that I did not have enough frosting for so I froze them. I’m happy to report they still tasted good once defrosted weeks later—having lost no flavor or texture and with only a slight drop in moistness.
I have to try making cupcakes this way. These sound extra moist!
Thanks for the recipe Sue. I decided to make half the batch to see how they turned out. I am happy with this recipe and will keep on making it.