Chocolate Cupcakes with Chocolate Buttercream Frosting

Here is your go-to sugar-free chocolate cupcake recipe! These tender cakes are the perfect, low-calorie little indulgences for your resident chocolate-lovers.

  1. Preheat the oven to 350F/180C. Line an 8-cup muffin pan with paper cupcake liners.
  2. Sift all of the dry ingredients into the bowl of a stand mixer, or large mixing bowl.
  3. In a separate bowl, whisk the egg, vanilla extract, and buttermilk, and add to the dry ingredients, along with the softened butter.
  4. Using the stand mixer fitted with the whisk attachment (or an electric hand mixer), beat the ingredients together for one to two minutes, until light and fluffy.
  5. Divide the mixture evenly between the eight muffin cups and bake for 10 minutes, then turn the pan and bake for a further 10 minutes.
  6. The cakes are done when an inserted skewer comes out clean. Place them on a cooling rack and allow to cool fully before frosting.

*Total net carbs assist you in tracking carbohydrates that impact blood sugars. Dietary fiber and Sola sweetener should be subtracted from total carbohydrates since they minimally impact blood sugar.

Information

Makes: 8 cupcakes

Prep time: 10 minutes

Cooking time: 20 minutes

Ingredient

  • 2/3 cup (100g) all-purpose flour
  • ¾ cup (145 g) Sola® sweetener
  • ¼ cup (30 g) good-quality, unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 extra-large, free-range egg
  • ½ teaspoon vanilla extract
  • 1/3 cup (80 ml) buttermilk 
  • ½ stick (55 g) unsalted butter, softened 
  • Sola® chocolate buttercream

Nutrition

  • Calories (kcal) 363
  • Fat (g) 30.26
  • Saturated Fat (g) 18.29
  • Protein (g) 3.8
  • Carbohydrates (g) 51.97
  • Dietary Fiber (g) 1.28
  • Soluble Fiber (g) 0.03
  • Total Sugars (g) 0.59
  • Sola® Sweetener (g) 41.87
  • *Net carbs (g) 8.78
Posted in Recipes By

Sandra Pulido