Double Chocolate Cupcakes


This Double Chocolate Cupcake recipe is perfect for the ultimate chocolate lover. Topped with Chocolate Frosting, these diabetic-friendly cupcakes are delicious and impossible to resist.

Prep Time:
20 mins
Additional Time:
20 mins
Total Time:
40 mins
8 servings


Chocolate Cupcakes

  • ½ cup refrigerated or frozen egg product, thawed, or 2 eggs

  • 3 tablespoons butter

  • 1 ⅓ cups cake flour or 1 1/4 cups all-purpose flour

  • cup unsweetened cocoa powder

  • 1 ½ teaspoons baking powder

  • ¼ teaspoon salt

  • ¼ cup 60% to 70% tub-style vegetable oil spread, chilled

  • ¾ cup fat-free milk

  • ¾ cup sugar (see Tips)

  • 1 teaspoon vanilla

Chocolate Frosting

  • ¼ cup 60% to 70% tub-style vegetable oil spread, chilled

  • 2 tablespoons unsweetened cocoa powder

  • ½ teaspoon vanilla

  • 1 ¼ cups powdered sugar (see Tips)

  • 1 tablespoon fat-free milk


  1. Allow eggs and butter to stand at room temperature for 30 minutes. Line eighteen 2-1/2-inch muffin cups with paper bake cups; set aside. In a medium bowl, stir together flour, cocoa powder, baking powder and salt; set aside.

  2. Preheat oven to 375 degrees F. In a large bowl, beat vegetable oil spread and butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 2 tablespoons at time, beating on medium speed until well mixed, scraping side of bowl constantly. Beat on medium speed for 2 minutes more. Gradually add eggs, beating well. Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Fill muffin cups 2/3 full with batter.

  3. Bake 13 to 15 minutes or until tops spring back when lightly touched. Cool in cups on a wire rack 5 minutes. Remove from cups; cool completely on a wire rack.

  4. In a medium bowl, beat vegetable oil spread, cocoa powder and vanilla with an electric mixer on medium speed for 30 seconds. Gradually beat in powdered sugar (see Tips) until very smooth. Add enough fat-free milk to reach desired spreading consistency (about 1 tablespoon total). Frost cooled cupcakes with Chocolate Frosting.


Tips: If using a sugar substitute, choose Splenda(R) Sugar Blend for Baking in place of granulated sugar. Follow package directions to use product amount that's equivalent to 3/4 cup granulated sugar. Nutrition analysis per serving: same as below, except 157 cal., 22 g carbohydrate. Exchanges: 1/2 other carbohydrate. Carbohydrate choices: 1 1/2

We do not recommend using a sugar substitute for the frosting.

Nutrition Facts (per serving)

170 Calories
6g Fat
26g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 170
% Daily Value *
Total Carbohydrate 26g 10%
Dietary Fiber 0g 1%
Total Sugars 17g
Protein 2g 5%
Total Fat 6g 8%
Saturated Fat 2g 10%
Cholesterol 5mg 2%
Vitamin A 394IU 8%
Folate 29mcg 7%
Sodium 134mg 6%
Calcium 50mg 4%
Iron 1mg 7%
Magnesium 4mg 1%
Potassium 41mg 1%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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