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Splenda® Sugar Blend for Baking Chocolate Cupcakes

Splenda® Sugar Blend for Baking Chocolate Cupcakes
Makes:
18 servings
Prep Time:
15
minutes
Total Time:
40
minutes
based on
12 reviews
Try these delicious Chocolate Cupcakes for your next family get together, school party or church function. This recipes uses Splenda® Sugar Blend for Baking and you'll love the flavors! Less than one hour to make.

In this recipe:


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Ingredients:

  • 1/2 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
  • 1/2 cup boiling water
  • 1 1/2 cups sifted cake flour
  • 1 1/4 cups SPLENDA® Sugar Blend for Baking
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup (1 1/2 sticks) butter, softened
  • 2 large eggs, lightly beaten
  • 1/4 cup milk
  • 1 teaspoon vanilla extract

Directions:

PREHEAT oven to 350° F. Grease or paper-line 18 muffin cups.

COMBINE cocoa and boiling water, whisking until blended.

COMBINE flour, SPLENDA® Sugar Blend for Baking, baking soda and salt in large mixer bowl. Cut butter into flour mixture using a fork or pastry blender until crumbly.

COMBINE eggs, milk, cocoa mixture and vanilla extract in small bowl. Add 1/3 of egg mixture to flour mixture. Beat at low speed until blended. Beat at medium speed for 30 seconds or until smooth. Repeat two times with remaining batter. Spoon batter into prepared muffin cups.

BAKE 25 minutes or until wooden pick inserted in the center comes out clean. Remove from pan; cool completely on wire rack.

Recipe courtesy of SPLENDA®.


Reviews:

Review This Recipe
  •  Star(s)

    gr8

    zainab saeed from ,

    they were a perfect reeipe

  •  Star(s)

    Splended

    Tracy Fogle from SCHNECKSVILLE, PA

    I use splends in everything, so this was great. They were easy to make & tasted great. Keep more recipes comming

  •  Star(s)

    OH, MY...

    CINDY IZAGUIRRE from LANCASTER, CA

    THIS WAS SO SMOOTH TO EAT, AND THE TEXTURE WAS GREAT.

  •  Star(s)

    Splenda Chocolate Cupcakes

    Eileen Koenig from MOUNT AETNA, PA

    I made these cupcakes for our Church Bake Sale since people always ask for baked goods made with splenda.They sold out! My husband and I thought they were good, but a little dry. I baked the cupcakes 5 minutes less because they were ready to come out of the oven. Next time I will try baking them another 5 minutes less

  •  Star(s)

    Splenda Cupcakes

    Brenda Crouse from WINDTHORST, TX

    I have been using Splenda for some time now and this recipe was very good. My husband and little girl ate them right up. I just wished that something that was good for you (Splenda) didn't cost an arm and a leg more than regular sugar.

  •  Star(s)

    Splenda® Sugar Blend for Baking Chocolate Cupcakes

    JIM APLIN from ORLANDO, FL

    First time I tried splena was when I made cupcakes. This recipe for Splenda® Sugar Blend for Baking Chocolate Cupcakes came out just fantastic & talk about good. My gooodness their good.

  •  Star(s)

    Splenda® Sugar Blend for Baking Chocolate Cupcakes

    Ruth Minsk-Whitehead from OCALA, FL

    I was pleasantly surprised...I was very skeptical at first, but these were really very good. Will definitely keep this recipe.

  •  Star(s)

    Chocolate Cupcake

    Lynn Blackburn from MCCAMEY, TX

    Very good and more healthly than regular recipe.

  •  Star(s)

    Very Tasty

    Janken Daniels from TEMPLETON, MA

    These are a quick, easy cupcake. I made these for a school function and they all disappeared.

  •  Star(s)

    splenda sugar blend

    Maryann O'Neill from COATESVILLE, PA

    I get the splenda for my husband and he loves on every thing he eats.

  •  Star(s)

    Splenda cupcakes

    Tracy Mesiti from HILLSDALE, NJ

    I am very nervous making anything with a sugar substiute. Recipes in the past have turned out awful because they mostly loose their flavor. I was however pleasently suprised with this one. I'll be making this one again.

  •  Star(s)

    Moist Cupcakes

    Sara Tinker from Imperial, MO

    I used real sugar instead of splenda but the cupcakes were still moist and good.

Nutrition Facts

Serving Size: 1/18 of recipe

Servings Per Recipe: 18 

  • Calories: 170
  • Calories from Fat: 80
  • Total Fat: 9g (13% of DV)
  • Saturated Fat: 5g (25% of DV)
  • Cholesterol: 45mg (15% of DV)
  • Sodium: 130mg (5% of DV)
  • Carbohydrates: 23g (8% of DV)
  • Dietary Fiber: .5g (2% of DV)
  • Sugars: 14g
  • Protein: 2g
  • Vitamin A: 6% of DV
  • Vitamin C: 0% of DV
  • Calcium: 2% of DV
  • Iron: 4% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Splenda® Sugar Blend for Baking Chocolate Cupcakes

Ingredients

  • 1/2 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
  • 1/2 cup boiling water
  • 1 1/2 cups sifted cake flour
  • 1 1/4 cups SPLENDA® Sugar Blend for Baking
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup (1 1/2 sticks) butter, softened
  • 2 large eggs, lightly beaten
  • 1/4 cup milk
  • 1 teaspoon vanilla extract

 

Directions

PREHEAT oven to 350° F. Grease or paper-line 18 muffin cups.

COMBINE cocoa and boiling water, whisking until blended.

COMBINE flour, SPLENDA® Sugar Blend for Baking, baking soda and salt in large mixer bowl. Cut butter into flour mixture using a fork or pastry blender until crumbly.

COMBINE eggs, milk, cocoa mixture and vanilla extract in small bowl. Add 1/3 of egg mixture to flour mixture. Beat at low speed until blended. Beat at medium speed for 30 seconds or until smooth. Repeat two times with remaining batter. Spoon batter into prepared muffin cups.

BAKE 25 minutes or until wooden pick inserted in the center comes out clean. Remove from pan; cool completely on wire rack.

Recipe courtesy of SPLENDA®.

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