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Easy Sugar-Free Chocolate Cupcakes Recipe

Easy Sugar-Free Chocolate Cupcakes Recipe

Moist, tender chocolate cupcakes made with erythritol or an erythritol–monk-fruit blend instead of regular sugar. The optional chocolate cream cheese frosting makes them especially rich and celebratory.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 1 minute
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Cupcakes
  • 1 cup (125 g) All-purpose flour
  • 1/2 cup (43–45 g) Unsweetened natural cocoa powder
  • 3/4 cup (145–160 g) Granulated erythritol or erythritol–monk-fruit blend
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Baking soda
  • 1/2 teaspoon Fine salt
  • 2 eggs Large eggs, room temperature
  • 1/2 cup (120 ml) Unsweetened milk or unsweetened almond milk
  • 1/3 cup (80 ml) Neutral oil, such as avocado, canola, or light olive oil
  • 2 teaspoons Vanilla extract
  • 1/2 cup (120 ml) Hot brewed coffee or hot water
Optional Chocolate Cream Cheese Frosting
  • 4 oz (113 g) Softened cream cheese
  • 2 tablespoons Softened unsalted butter
  • 1/3 to 1/2 cup Powdered erythritol
  • 1 tablespoon Unsweetened cocoa powder
  • 1/2 teaspoon Vanilla extract

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
  2. Whisk together the flour, cocoa powder, erythritol, baking powder, baking soda, and salt in a large bowl.
  3. In a separate bowl, whisk the room-temperature eggs, milk, oil, and vanilla extract until well combined.
  4. Add the wet ingredients to the dry ingredients and stir just until no dry streaks remain.
  5. Stir in the hot coffee or hot water. The batter will be fairly thin, which helps create a moist chocolate crumb.
  6. Divide the batter evenly among the liners, filling each about two-thirds full.
  7. Bake for 18–22 minutes, until the tops spring back lightly and a toothpick comes out with a few moist crumbs.
  8. Cool in the pan for 5–10 minutes, then transfer the cupcakes to a wire rack and cool completely.
  9. For the frosting, beat the cream cheese and butter until smooth, then beat in the powdered erythritol, cocoa powder, and vanilla.

Notes

Use finely powdered erythritol or a finely powdered monk-fruit blend for the smoothest texture. Do not overbake; remove the cupcakes when a toothpick shows moist crumbs rather than wet batter. Sugar-free generally means no added table sugar, so check sweetener labels for dextrose, maltodextrin, or other bulking ingredients if strict sugar-free baking is important.