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Sugar-Free Chocolate Cupcakes
Source: dLife

Lower-carb chocolate cupcakes with a creamy frosting.

Prep Time: 20 minutes
Cook Time: 30 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 16 servings
Amount Per Serving
Calories 257.8
Total Carbs 16.8 g
Dietary Fiber 2.6 g
Sugars 0.2 g
Total Fat 18.9 g
Saturated Fat 10.6 g
Unsaturated Fat 0.4 g
Potassium 158.3 mg
Protein 6.3 g
Sodium 101.0 mg
Dietary Exchanges
3 1/2 Fat , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Ingredients Directions
  1. To make the cupcakes: Preheat oven to 325 F degrees. Whip egg whites with cream of tartar until stiff.
  2. In separate bowl, using electric mixer, cream butter with egg yolks until light yellow and fluffy. Add vanilla and Splenda., beat until mixed.
  3. Add about 1/3 of whipped egg whites to the butter/egg yolk mixture and mix lightly. Fold the whole thing in to the whipped egg whites and fold lightly.
  4. Add 1 cup of flour and fold lightly. Add remaining flour, baking powder and cocoa and fold thoroughly, being careful not to break down whites.
  5. Fill paper muffin cups in muffin tin about half full. Bake at 325 F about 15 to 20 minutes, until cracked on top.
  1. To make the frosting: Blend cream cheese in food processor or with electric mixer until smooth. Add half and half and mix again briefly.
  2. Add pudding mix and Splenda and mix well. Add more half and half by 1/2 teaspoonfuls if needed.

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