Sugar Free Chocolate Cupcakes
These Sugar Free Chocolate Cupcakes were a big hit with guests when I made them for a friend’s wedding. They’re a great option for those who are not able to eat sugar!
- ½ cup unsweetened cocoa powder
- ½ cup boiling water
- 1½ cups sifted cake flour ((sift, then measure))
- 1 cup Monk Fruit Zero Calorie Sweetener ((SEE NOTES BELOW))
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup (1½ sticks) butter, (at room temperature)
- 2 large eggs, (lightly beaten)
- ¼ cup milk
- 1 teaspoon vanilla extract
- Preheat the oven to 350°F. Line a cupcake pan with cupcake papers.
- In a small bowl, combine the cocoa powder and boiling water, whisking until blended and smooth; set aside.
- In a large mixing bowl, combine the flour, monk fruit sweetener, baking soda and salt. Add the butter and mix with an electric mixer until the mixture is crumbly.
- In a separate bowl, combine the eggs, milk, cocoa mixture and vanilla. Add ⅓ of the wet mixture to the dry mixture. Beat on low speed with electric mixer until blended. Beat at medium speed for an additional 30 seconds until the mixture is smooth (scrape down sides of bowl, as needed). Repeat two more times, until all the wet mixture has been added.
- Scoop the batter into the prepared cupcake pan. Fill 10 cupcakes for a fuller cupcake, or 12 for smaller cupcakes.
- Bake 20 to 22 minutes or until a toothpick inserted into the center comes out clean. Remove from the pan; cool completely on a wire rack.
Years ago, my son’s kindergarten teacher asked me to make cupcakes for her wedding. I made a lot of white wedding cake cupcakes, but she wanted me to make a dozen that were sugar free for some guests who couldn’t have sugar. I baked some chocolate cupcakes with Splenda, and she was very happy. Alternative sweeteners have gotten better over the years, so we just recently re-tested this recipe using monk fruit sweetener and we found that this type of sweetener was a nice improvement for the taste of these sugar free chocolate cupcakes.
- unsweetened cocoa powder
- boiling water
- sifted cake flour
- Monk Fruit zero calorie sweetener (brand recommendations are included in the recipe)
- baking soda and salt
- butter
- eggs
- milk
- vanilla extract
How to make Sugar Free Cupcakes:
The complete, printable recipe is at the end of this post.
Remove from the pan; cool completely on a wire rack.
Frost your sugar free chocolate cupcakes with sugar free chocolate frosting. These are a delicious cupcake for the sugar free crowd. Enjoy!
Sweetener Notes:
We used Better Body Foods Monk Fruit Zero Calorie Sweetener for this recipe. It’s a Monk Fruit Erythritol blend. Other brands are Splenda Monk Fruit and Lakanto. They are all available at Walmart. We tested the recipe with Walmart brand Good Value Stevia and there was too much of a chemical taste. We did not test the recipe with any other kinds of alternative sweeteners.
