Sugar-Free Chocolate Cupcakes
- 1/2 cup unsweetened cocoa
- 1/2 cup boiling water
- 1-1/2 cups sifted cake flour (sift, then measure)
- 1 cup granulated Splenda (you can substitute Splenda for Baking, which is 50% sugar)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup (1-1/2 sticks) butter, at room temperature
- 2 large eggs, lightly beaten
- 1/4 cup whole milk
- 1 tsp pure vanilla extract
- 2 oz unsweetened chocolate
- 1/3 cup heavy whipping cream
- 1/2 cup butter, softened
- 4 Tbsp Splenda (6 small packets)
- 1 tsp pure vanilla extract
- 1 tsp chocolate extract or strong prepared coffee
- This recipe is vegetarian
- Cooking & Baking
- Baking soda (1/2 tsp)
- Cake flour (1 1/2 cups)
- Chocolate, unsweetened (2 oz)
- Cocoa, unsweetened (1/2 cup)
- Salt (1/4 tsp)
- Splenda, granulated (1 cup)
- Splenda (4 Tbsp)
- Vanilla, pure (2 tsp)
- Drinks
- Chocolate extract or strong prepared coffee (1 tsp)
- Water (1/2 cup)
- Dairy
- Butter (1 1/4 cup)
- Heavy whipping cream (1/3 cup)
- Whole milk (1/4 cup)
- Refrigerated
- Eggs, large (2)
Preparation
Read recipe preparation on theperfectpantry.com
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Published February 7, 2010 (3 years ago).
14 people saved this recipe.
