Sugar Free Chocolate Cupcakes with Frosting

These Sugar Free Chocolate Cupcakes with buttercream frosting are a classic dessert that are sure to impress.

Made with basic pantry ingredients, these cupcakes are moist and chocolatey making them perfect for parties, celebrations, or as a dessert.

What are sugar free cupcakes?

Sugar free cupcakes are simply cupcakes that are made without adding sugar.

I like how simple this sugar free cupcake recipe is to make from scratch.

Have you tried my Sugar Free Carrot Cake Cupcakes?

Those carrot cake cupcakes are a popular dessert recipe that are also made with no added sugar. Both this recipe for chocolate cupcakes and that recipe for carrot cake cupcakes are delicious dessert ideas that can be made without added sugar.

Store your cupcakes in a cupcake holder (which also makes for easier transport!). You can find a selection of cupcake holders here.

Why we love frosted chocolate cupcakes.

These cupcakes are everything a good chocolate cupcake should be! They are perfectly soft and moist yet fluffy, and have a delicious rich chocolate flavor.

Here is what else we like about this recipe.

• The cupcakes are topped with a generous swirl of sweet chocolate buttercream frosting.
• This cupcake recipe is an incredibly easy two bowl recipe.
• The ingredients used to make these cupcakes are basic pantry ingredients that you may already have on hand.
• Cupcakes are a perfect individual sized dessert that are easy to serve.
• Personalizing these cupcakes is as easy as adding a teaspoon of espresso or using a Sugar Free Cream Cheese Frosting instead of the chocolate frosting.
• About everyone loves a good chocolate cupcake.

Ingredients needed to make Chocolate Cupcakes with no added sugar.

• Flour. All purpose flour was used to make my cupcakes.
• Sugar Alternative. For best results, select a granular sugar alternative that measures like actual sugar and that can also be baked with.
• Unsweetened Cocoa Powder. Using a good quality cocoa powder can make your chocolate cupcakes taste even better.
• Baking Soda. The leavener used in this recipe.
• Salt. A small amount is used for balance.
• Milk. A full fat milk will add to the moisture in this recipe. Lower fat varieties of milk can be used, however this may slightly affect the taste and texture.
• Oil. Added for moisture, select a neutral oil such as vegetable or canola oil.
• Eggs. The eggs should be at room temperature for optimal blending
• Vanilla Extract. Added for flavor balance.
• Water. Hot tap (or heated) water is used to aid in the blooming of the chocolate to help bring out the flavor.
• For the frosting you will need butter (softened), sugar free powdered sugar, vanilla extract, and milk.
• Sugar free sprinkles. Chocolate, rainbow, or the sprinkles of your choice.

Tips for making the best sugar free chocolate cupcakes.

Fresh ingredients are essential when making a great cupcake. This is especially true with your dry ingredients and the eggs.

More helpful tips for you.

1. Accurately measuring out the ingredients is also essential. When the dry to wet ingredients are out of balance, the texture of the cupcakes can be affected.
2. When combining the ingredients (wet and dry), mix until just combined. Overmixing will make a more dense cupcake and can cause large air pockets.
3. Preheat your oven and place the cupcakes in the center of the oven to help them evenly bake. Rotating them midway through baking also helps them baked evenly.
4. When filling you cupcake liners, fill them no more than three fourths of the way full to avoid spilling over when baking.
5. The cupcakes are baked through if they spring back when lightly touched in the center. Alternatively, a toothpick can be inserted into the center of a cupcake.
6. The frosting can be spread over the cooled cupcakes instead of piping.
7. Lastly, allow the cupcakes to fully cool before frosting them.

How to make Sugar Free Chocolate Cupcakes with Buttercream Frosting.

Prep Time: 20 minutes .
Bake Time: 20 minutes .
Servings: 12 cupcakes .

1. Start by preheating your oven to 350 and prep your cupcake pan for nonstick. Liners work well in a recipe such as this one.
2. In a large mixing bowl use a whisk to combine together the flour, sugar alternative, unsweetened cocoa powder, baking soda, and salt.
3. Next, in a medium mixing bowl, use a clean whisk to combine together the milk, oil, eggs, and vanilla extract. Then add these wet ingredients to the dry ingredients in the first bowl and mix until just combined.
4. Lastly, scrape down the sides of the mixing bowl and then add the hot water to the bowl and whisk the ingredients until smooth. It is okay if the batter seems a bit thin at this point.
5. Use a cookie scoop to evenly distribute the batter into the liners in your cupcake pan.
6. Bake your cupcakes for 20 minutes or until they can spring back when lightly touched in the center or a toothpick comes out clean. Then carefully remove the cupcakes from the oven and let them sit in the pan for five minutes before transferring them to a cooling rack to fully cool.
7. To make the frosting, use a whisk attachment to beat together the softened butter, vanilla extract, and salt on high until creamy (about two minutes).
8. Scrape down the sides of the bowl and then add the sugar free powdered sugar and cocoa powder, one cup at a time, to the bowl beating on a low speed until incorporated between each addition.
9. Transfer the buttercream frosting to a piping bag fitted with a star shaped piping tip. Pipe the buttercream onto the cupcakes. Decorate with the chocolate sprinkles, if using.
10. Alternatively, you can use an offset spatula to apply your frosting to your cupcakes.

Expert Tip 👉 While your cupcakes are baking in the oven it is a good idea to not open the door too frequently as this can cause fluctuations in the temperature which can affect the rising of the cupcakes.

How to store cupcakes.

Once fully cooled, these frosted cupcakes should be stored in an airtight container in a single layer. When properly stored, these cupcakes should keep for up to three days at room temperature or up to five days when refrigerated. You can freeze unfrosted cupcakes for up to a few months.

You may also be interested in these cupcakes and muffins made with no added sugar.

• Sugar Free Funfetti Cupcakes
• Sugar Free Magnolia Style Cupcakes
• Sugar Free Frosted Pumpkin Cupcakes
• Sugar Free Cinnamon Muffins (with Glaze)
• Sugar Free Carrot Cake Muffins
• Sugar Free Cinnamon Apple Streusel Muffins

Print the recipe for Sugar Free Chocolate Cupcakes with Buttercream Frosting

Print Recipe

5 from 3 votes

Pin Recipe

Sugar Free Chocolate Cupcakes with Buttercream Frosting

Sugar Free Chocolate Cupcakes with Buttercream Frosting, a delicious dessert recipe made from scratch with no added sugar.

Prep Time20 minutes mins

Cook Time20 minutes mins

Total Time40 minutes mins

Course: cake, Dessert

Cuisine: No Added Sugar, sugar free

Search Result: Sugar Free Chocolate Cupcakes with Buttercream Frosting

Servings: 12

Equipment

• Mixing Bowl
• Whisk
• Whisk Attachment
• Cupcake Pan
• Cupcake Liners

Ingredients

• 1½ cup Flour.
• 1 cup Sugar Alternative. - see post for details.
• ½ Unsweetened Cocoa Powder.
• 1½ tsp Baking Soda.
• ½ tsp Salt.
• ¾ cup Milk.
• ½ cup Oil.
• 2 Eggs.
• 1 tsp Vanilla Extract.
• ¾ cup Water. -Hot tapor heated water

For the frosting

• ½ cup Butter -softened
• 2½ cups Sugar free powdered sugar
• ½ tsp Vanilla extract
• 1 tbsp Milk.
• Sugar free sprinkles.

Instructions

• Start by preheating your oven to 350 and prep your cupcake pan for nonstick.
• In a large mixing bowl use a whisk to combine together the flour, sugar alternative, unsweetened cocoa powder, baking soda, and salt.
• Next, in a medium mixing bowl, use a clean whisk to combine together the milk, oil, eggs, and vanilla extract. Then add these wet ingredients to the dry ingredients in the first bowl and mix until just combined.
• Lastly, scrape down the sides of the mixing bowl and then add the hot water to the bowl and whisk the ingredients until smooth. It is okay if the batter seems a bit thin at this point.
• Use a cookie scoop to evenly distribute the batter into the liners in your cupcake pan.
• Bake your cupcakes for 20 minutes or until they can spring back when lightly touched in the center or a toothpick comes out clean. Then carefully remove the cupcakes from the oven and let them sit in the pan for five minutes before transferring them to a cooling rack to fully cool.
• To make the frosting, use a whisk attachment to beat together the softened butter and vanilla extract on high until creamy (about two minutes).
• Scrape down the sides of the bowl and then add the sugar free powdered sugar and cocoa powder, one cup at a time, to the bowl beating on a low speed until incorporated between each addition.
• Transfer the buttercream frosting to a piping bag fitted with a star shaped piping tip. Pipe the buttercream onto the cupcakes. Decorate with the chocolate sprinkles, if using. Alternatively, you can use an offset spatula to apply your frosting to your cupcakes.

Recipe Notes

*Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used.
Also, please see the actual recipe post for further details on this recipe.

Nutritional Information is only an estimate and can vary especially with ingredients that are used.

See thesugarfreediva.com for details on this recipe.

most recently updated:

September 17, 2024

*About Sugar Alternatives

Specific sugar alternatives are not given in the recipes presented on this site. Only suggestions are given as to the 'kind' of alternative to use. It is up to you to select the alternative to use that suits your needs best. If the recipe is heated or cooked, it is best to use an alternative that can be heated or cooked with for best results. This site does not endorse any specific ingredients,

*As an Amazon Associate I earn from qualifying purchases. This means that the links on this website, and specifically on this post, that lead to other sites may be affiliate links.

Nutrition

Calories: 227kcal | Carbohydrates: 13g | Protein: 3g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 49mg | Sodium: 314mg | Potassium: 53mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 292IU | Vitamin C: 0.03mg | Calcium: 29mg | Iron: 1mg

Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!

---

Follow Me

Sugar Free Chocolate Cupcakes with Buttercream Frosting, a delicious dessert recipe made from scratch with no added sugar.

Please see recipe post for further details on this recipe.