Ingredients

The following ingredients have 4 Servings
  • 2 1/4 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 2 tablespoon 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 teaspoon vanilla extract
  • 1 (15-ounce) container sugar-free chocolate frosting

Instruction

  • Preheat oven to 350 degrees F. Line 20 muffin tin cups with paper liners or coat with cooking spray; set aside. 
  • In a medium bowl, combine flour, cocoa powder, coffee, baking powder, baking soda, and salt.
  • 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.
  • 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.
  • Frost each cupcake with 1 tablespoon chocolate frosting.