By popular demand, I bring some Splenda chocolate cupcakes, I use Splenda, the granulated baking version. Remember the fact that sugar-free does not mean they are suitable for diabetics as they have other carbohydrates, so consult with your doctor or nutritionist.
These cupcakes have a denser texture than the ones made with sugar and should be consumed the same day or freeze them once baked. The taste depends on the cocoa, use the best quality.
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Splenda Chocolate cupcake
- 1/2 cup unsweetened cocoa
- 3/4 cup boiling water
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 cup granulated Splenda for cooking
- 1/2 teaspoon baking powder
- pinch of salt
- 2 eggs
- 3/4 cup melted butter ( 180 grams )
- 1 teaspoon vanilla extract
- Preheat oven to 180C or 350F.
- Place paper cups in the cupcake pan.
- In a bowl place the cocoa powder, add boiling water, and stir to dissolve the cocoa. Cool slightly.
- In another bowl mix the flour, cornstarch, baking powder, Splenda, and salt. Fluff with a fork.
- Add to the bowl with cocoa and egg, stir until blended, add the other egg, and repeat. Add the melted butter, mix well. Add the vanilla.
- Pour the dry ingredients ( flour and Splenda ) over the chocolate mixture and stir with a whisk until mixed.
- With a spoon or measuring cup fill the paper cups, make 10 cupcakes if want tall ones or 12 if you want space for frosting
- Bake for 15-18 minutes or until a stick bury in the center comes out clean.
- Let cool in the pan.
- Unmould, garnish and serve.
Recipe adapted from Recipe Girl
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