Week 35. Sugar- Free Chocolate Cupcakes (for Joe Mason)

I always like to show my appreciate for the people who make my life easier...unfortunately, they're all on diets! So, I asked our accompanist what kind of cupcakes I could make that he would eat. He said "Sugar free!" And so my long journey begaaaaaan...found this one on recipegirl.com



Sugar- Free Chocolate Cupcakes

½ cup unsweetened cocoa
½ cup boiling water
1½ cups sifted cake flour (sift, then measure)
1 cup Splenda Sugar for Baking
½ tsp baking soda
¼ tsp salt
¾ cup butter, at room temperature
2 large eggs, lightly beaten
¼ cup milk
1 tsp vanilla extract


1. Preheat oven to 350°F. Line cupcake tin with cupcake papers.

2. Combine cocoa and boiling water, whisking until blended and smooth; set aside.

3. Combine flour, splenda, baking soda and salt in a large mixing bowl. Add butter and mix w/ electric mixer until mixture is crumbly.

4. In a separate bowl, combine eggs, milk, cocoa mixture and vanilla. Add 1/3 of the wet mixture to the dry mixture. Beat on low speed w/ electric mixer until blended. Beat at medium speed for an additional 30 seconds until mixture is smooth (scrape down sides of bowl, as needed). Repeat two more times, until all egg mixture has been added.

5. Scoop batter into prepared tins. Fill 10 cupcakes for a fuller cupcake, or 12 for smaller cupcakes.

6. Bake 15 to 18 minutes or until a toothpick inserted in center comes out clean. Remove from pan; cool completely on wire rack.

Yield: 10 to 12


SUGAR- FREE CHOCOLATE FROSTING

2 ounces unsweetened chocolate, melted and cooled (can use the Baker’s or Ghirardelli 1-ounce squares)
1/3 cup heavy whipping cream
½ cup unsalted butter, softened
4 Tbs granulated splenda (6 of the little packets)
1 tsp unsweetened cocoa powder
1 tsp pure vanilla extract
½ tsp chocolate extract (optional)


1. Melt the chocolate over low heat and then pour into a mixer bowl, let cool slightly.

2. Slowly whisk the cream into the cooled, melted chocolate. Using an electric mixer, beat on medium speed and add the butter, splenda, cocoa powder, and extracts. Beat until smooth and fluffy.

3. The frosting at this point will be quite thin and easy to spread. If you wish to pipe it on in a decorative pattern, place it in the refrigerator for 20 to 30 minutes to thicken it up a bit before putting into a piping bag.

**Hannah's Hints**

* These are surprisingly good! I'm not a huge fan of baking with Splenda and stuff, but these really turned out good! Not sweet, but that nice, slightly bitter-y chocolate! YUM!

* Joe said they were wonderful and that he ate two on our dinner break. Also, he left the rest on his daughters' Tinker Bell plate for them to eat when they got home. Awww, sharing cupcake love with the family!

* If you are reading this and have any unusual requests for cupcakes like this, then let me know!! I'm always up for a challenge!