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Double Chocolate Cupcakes with Cream Cheese Frosting

Prep Time :
Bake Time :
Makes :
12 cupcakes
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1/2 cup (125 mL) low-fat (1%) buttermilk

2 teaspoons (10 mL) instant coffee

1 1/2 cups (375 mL) cake flour

1/2 cup (125 mL) unsweetened cocoa powder

1 1/2 teaspoons (7 mL) baking powder

1/2 teaspoon (2 mL) salt

1/2 cup (125 mL) SPLENDA® No Calorie Sweetener, Granulated

2 large eggs

1/3 cup (80 mL) canola oil (or vegetable oil)

1/4 cup (60 mL) non-fat sour cream

2 teaspoons (10 mL) pure vanilla extract

1/2 cup (125 mL) semisweet mini chocolate chips


1/2 cup (125 mL) light cream cheese, room temperature

1 tablespoon (15 mL) unsweetened cocoa powder

2 tablespoons (30 mL) SPLENDA® No Calorie Sweetener, Granulated

2 tablespoons (30 mL) non-fat, plain yogurt

1 teaspoon (5 mL) pure vanilla extract


Preheat oven to 350°. Line 12 muffin or cupcake cups with liners, set aside. In small saucepan, heat buttermilk until warm. Add instant coffee and whisk until coffee granules are completed dissolved. Remove from heat and cool. In a large bowl, sift flour, cocoa powder, baking powder and salt. Add SPLENDA® Granulated and whisk to blend. In another bowl, lightly beat eggs. Add oil and whisk to blend. Add buttermilk mixture, sour cream and vanilla extract, whisk to blend. Make a well in dry ingredients. Add wet ingredients and fold just until flour is incorporated. Add chocolate chips and fold to blend. Fill prepared cups and bake until skewer inserted in center comes out with a few crumbs attached, about 12 minutes. Do not overbake. Remove cupcakes from pan and cool on rack.
Place all ingredients in food processor and process until smooth, scraping down sides of bowl. Frost cooled cupcakes.
The decorations on the bunny cupcake are:
- 1 marshmallow, halved
- pinch of colored sugar for the ears
- 2 sugar-free scotch mints
- 2 mini chocolate chips for eyes
- 1 sugar-free jelly bean for the nose

Note: there are many sugar-free options to decorate your cupcakes with - check out your local store.

Nutrition Information

Amount per Serving

Calories per serving: 196

Protein: 4.8 g

Fat: 11.1 g

Carbohydrate: 21.1 g

Fiber: 1.9 g

Cholesterol: 38 mg

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