Chocolate-Chocolate Cupcakes

Chocolate-Chocolate Cupcakes

5

"Indulge yourself by topping cupcakes with a rich chocolate frosting."
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Ingredients

37 m servings 182 cals
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Original recipe yields 18 servings

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Nutrition

  • Calories:
  • 182 kcal
  • 9%
  • Fat:
  • 8.6 g
  • 13%
  • Carbs:
  • 21.2g
  • 7%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 131 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F.
  2. Combine cocoa and boiling water, whisking until blended. Set aside.
  3. Combine flour, SPLENDA(R) Sugar Blend, baking soda, and salt in a large mixing bowl. Cut butter into flour mixture with a fork or a pastry blender until crumbly. (This procedure may be done with a mixer at the lowest speed. Cover mixing bowl with a clean tea towel to prevent spattering).
  4. Combine eggs, milk, cocoa mixture and vanilla in a small mixing bowl; add 1/3 of the egg mixture to flour mixture. Beat at low speed of an electric mixer until blended. Beat at medium speed for 30 seconds or until batter is smooth, stopping to scrape down sides of the bowl. Repeat procedure 2 times.
  5. Spoon batter into paper lined muffin tins.
  6. Bake 22 minutes or until a toothpick inserted in center comes out clean. Remove from pan; cool completely on a wire rack. Dust with powdered sugar or frost with Rich Chocolate Frosting.
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Footnotes

  • Note
  • Serving Size: 1 cupcake
  • Nutrition information does not include frosting.

Reviews

5

Deeelicious! I would never have guessed by taste alone that these were "diabetic friendly". I used Brown Sugar Blend since I had some & it worked out fine. I also cut the butter in with a food p...

Maybe I did something wrong (though I followed the recipe exactly), but these cupcakes turned out very dry. The flavor was good, but had a slight aftertaste from the Splenda. Others might not no...

THIS WAS EXCELLENT RECIPE I LIKED HOW MOIST AND CHOCOLATELY THE CUPCAKE. I ALSO PREFERED THE POWDERED SUGAR INSTEAD OF THE FROSTING

I and my brother in law are both diabetic and I made this recipe the other day and it was excelent. So moist and good. Even my husband really liked it. We had the first cup cake without frostin...

Very, very good. Extremely moist. A definite keeper. I found the cupcakes to be good without adding any icing.