New this month
Get the Allrecipes magazine

Chocolate-Chocolate Cupcakes

"Indulge yourself by topping cupcakes with a rich chocolate frosting."
Added to shopping list. Go to shopping list.

Ingredients

37 m servings 182 cals
Original recipe yields 18 servings (18 cupcakes)

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.

Footnotes

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

Nutrition Facts


Per Serving: 182 calories; 8.6 g fat; 21.2 g carbohydrates; 2.3 g protein; 41 mg cholesterol; 131 mg sodium. Full nutrition

Reviews

Read all reviews 5
Most helpful
Most positive
Least positive
Newest

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.