This Sugar-Free Chocolate Cupcake Recipe is too good to keep to myself! Sheryl Thai, the founder of Cupcake Central, taught it to me at a cooking class I went to last week.
The secret to creating both sugar-free cupcakes and icing is by using Natvia, a 100% natural sweetener. Compared with sugar, Natvia has 95% fewer calories and doesn’t contain fructose. Plus, it doesn’t have that bitter after taste that other alternative sweetners often do. But the best bit? It’s a cinch to use Natvia in all your favourite recipes because it measures exactly the same as sugar. So one teaspoon of Natvia = one teaspoon of sugar.
I’ve made these cupcakes for the kids, by fella and friends and so far none of them have guessed that they are sugar-free. They taste devilishly decadent but have no added guilt, so it doesn’t matter if I have another one…or two!
Sugar-Free Chocolate Cupcake Recipe
Ingredients for Cupcakes
- 1 1/2 cups plain flour
- 1/2 cup cocoa
- 1 cup Natvia
- 1 teaspon bicarb soda
- 1/4 teaspoon salt
- 1/2 cup vegetable oil
- 1 cup cold water
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 teaspoons white vinegar
Ingredients for Vanilla Buttercream Icing
- 1/2 cup butter – at room temperature
- 1 1/2 cups Natvia Icing Mix
- 1 teaspoon vanilla extract
- Pinch of salt
- 1-2 tablespoons of milk
How to Make the Cupcakes:
- Preheat oven to 165 degrees celsius (fan-forced) or 175 degrees celsius (no fan) and line cupcake pan with 12 cupcake papers.
- Sift all dry ingredients into bowl of a stand mixer. Turn mixer onto the lowest setting and mix ingredients until well combined.
- With mixer still running, add oil, vanilla and water. When ingredients have combined well, turn mixer off and scrape down bowl.
- Turn mixer back onto the lowest setting and add eggs one at a time. After each egg, let mixture combine well.
- Add vinegar and turn mixer to medium speed setting for 30 seconds.
- Fill cupcake papers with batter and bake for 17-20 minutes or until a cake skewer comes out clean.
How To Make the Icing:
- Cream the butter until smooth and pale (about 3-5 minutes).
- Add the Natvia Icing, 1/2 a cup at a time. After each addition turn the mixer to the highest speed setting for about 10 seconds.
- Add the vanilla and salt. Mix until well combined.
- Add milk and mix until the preferred consistency is achieved.
- Ice cupcakes and top with fresh-cut edible flowers, like pansies.