Splenda® Sugar Blend for Baking Chocolate Cupcakes

Splenda® Sugar Blend for Baking Chocolate Cupcakes

Prep:
15 mins
Cooking:
25 mins
Level:
Easy
Yields:
18 servings

Try these delicious Chocolate Cupcakes for your next family get together, school party or church function. This recipes uses Splenda® Sugar Blend for Baking and you'll love the flavors! Less than one hour to make.

Ingredients

  • 1/2 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
  • 1/2 cup boiling water
  • 1 1/2 cups sifted cake flour
  • 1 1/4 cups SPLENDA® Sugar Blend for Baking
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup (1 1/2 sticks) butter, softened
  • 2 large eggs, lightly beaten
  • 1/4 cup milk
  • 1 teaspoon vanilla extract

Directions

PREHEAT oven to 350° F. Grease or paper-line 18 muffin cups.

COMBINE cocoa and boiling water, whisking until blended.

COMBINE flour, SPLENDA® Sugar Blend for Baking, baking soda and salt in large mixer bowl. Cut butter into flour mixture using a fork or pastry blender until crumbly.

COMBINE eggs, milk, cocoa mixture and vanilla extract in small bowl. Add 1/3 of egg mixture to flour mixture. Beat at low speed until blended. Beat at medium speed for 30 seconds or until smooth. Repeat two times with remaining batter. Spoon batter into prepared muffin cups.

BAKE 25 minutes or until wooden pick inserted in the center comes out clean. Remove from pan; cool completely on wire rack.

Recipe courtesy of SPLENDA®.

Baker's Comments

Nutritional Information

  • Serving Size
    1/18 servings of recipe
  • Calories 170
  • Calories from Fat 80

* Percent Daily Values are based on a 2000 calorie diet.

% Daily Value *

  • Total Fat 9g 13%
  • Saturated Fat 5g 25%
  • Cholesterol 45mg 15%
  • Sodium 130mg 5%
  • Carbohydrates 23g 8%
  • Dietary Fiber .5g 2%
  • Sugars 14g
  • Protein 2g
  • Vitamin A 6%
  • Vitamin C 0%
  • Calcium 2%
  • Iron 4%

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