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Mocha Cupcakes

Mocha Cupcakes
1 cupcake
15 Min

The combination of chocolate and coffee makes these Mocha Cupcakes a delicious treat that everyone will enjoy. They're so good, nobody will know they are diabetes-friendly!

What You'll Need

  • 2 1/4 cups all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 2 tablespoons instant coffee granules
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 cups buttermilk
  • 1 1/4 cups granulated Splenda
  • 1/2 cup canola oil
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 (15-ounce) container sugar-free chocolate frosting

What to Do

  1. Preheat oven to 350 degrees F. Line 20 muffin tin cups with paper liners or coat with cooking spray; set aside. 
  2. In a medium bowl, combine flour, cocoa powder, coffee, baking powder, baking soda, and salt.
  3. In another large bowl, whisk buttermilk, Splenda, oil, eggs, and vanilla. Add buttermilk mixture to flour mixture. Beat with a whisk just until combined. Fill muffin cups 2/3 full.
  4. Bake 15 minutes or until toothpick inserted comes out clean. Cool on a wire rack 5 minutes. Remove cupcakes from muffin tins and let cool.
  5. Frost each cupcake with 1 tablespoon chocolate frosting. 

Test Kitchen Tips

Nutritional InformationShow More

Servings Per Recipe: 20

  • Amount Per Serving % Daily Value *
  • Calories 146
  • Calories from Fat 53
  • Total Fat 5.9g 9 %
  • Saturated Fat 1.7g 8 %
  • Trans Fat 1.4g 0 %
  • Protein 2.7g 5 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 19mg 6 %
  • Sodium 186mg 8 %
  • Total Carbohydrates 24g 8 %
  • Dietary Fiber 3.0g 12 %
  • Sugars 0.9g 0 %

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