Double Chocolate Cupcakes

Happy Cupcake Tuesday! I’m so excited you are here! Looking for a cupcake recipe? Be sure to check out the Cupcake Heaven page, there are over 200 cupcake recipes and decorating ideas.

Cupcake Boot Camp is over, but there are still a couple days left to enter the giveaway for Cupcake Decorating Supplies worth over $200!

Today we are diving right back into cupcakes with these Double Chocolate Cupcakes. Although they are cupcakes, there a few things different about them…

1. There is no frosting, and in my opinion, they really don’t need frosting
2. They are filled, but the filling is baked right into the cupcake, rather than the ways we learned during Cupcake Boot Camp
3. The recipe is lighter by using Truvia Baking Blend

A little while back, I mentioned that I did not have a good Chocolate Cupcake recipe, and several of you suggested the recipe from Hershey’s. For today though, I wanted to use a recipe that I could show you how easy it is to substitute Truvia Baking Blend. So I went ahead and used the Hershey’s recipe, substituted the Truvia Baking Blend and the verdict…we loved it!

As I mentioned earlier, this recipe is filled, so it’s not the exact same Chocolate Cupcake recipe, however I did leave the filling out of some so I could give the plain cupcake a try, and they are delicious either way.

We have chatted over the last several months about how Truvia Baking Blend is a sugar substitute blend of zero-calorie Truvia natural sweetener and sugar then packaged in a product that’s designed for easy, at-home baking. It also can be substituted for sugar in any recipe by simply using half as much Truvia Baking Blend as you would sugar.

These cupcakes have a very classic taste, with the rich chocolate cupcake and the chocolate chip filling, but they are very easy to put together. Let’s get baking…

The filling has cream cheese, eggs, salt, Truvia Baking Blend and chocolate chips. Just blend all of the ingredients together, except the chocolate chips until smooth, stir in the chips and set aside.

The cupcakes have your normal ingredients; flour, baking soda, salt, cocoa powder, oil, water and vanilla. And making them a little lighter, the Truvia Baking Blend and their rich flavor comes from the vinegar. You can’t really taste the vinegar, but it pulls all the ingredients together nicely. Sorry…there are no eggs in the recipe, I had them setting out for another recipe and I was thinking they were in the cupcakes. The good news…this is an eggless Chocolate Cupcake recipe.

After the cupcake batter and the filling are mixed, then just fill your cupcake liners as you normally do, about 2/3 full, and place a heaping tablespoon of chocolate chip filling in the center before baking.

No need to frost them, as they are rich enough. But you could dust them with a little powdered sugar if you like or add Buttercream Frosting if you want.

Looking for more recipes using Truvia Baking Blend, here are the ones I have shared so far…

• Pumpkin Bars with Cream Cheese Frosting
• Cherry Almond Bars
• Red Velvet Cupcake Bites
• Pink Velvet Cupcakes
• Meyer Lemon & Strawberry Pie
• Tangy Lime Bars
• Banana Walnut Bread: Starbucks Copycat Recipe

Continue to Content

Double Chocolate Cupcakes

Yield: 24 cupcakes

Prep Time: 10 minutes

Cook Time: 22 minutes

Total Time: 32 minutes

Rich chocolate cupcakes filled with a cream cheese, chocolate chip mixture. Recipe from HoosierHomemade.com

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Ingredients

Filling

• 1 package (8 oz.) cream cheese, softened
• 8 teaspoons Truvia Baking Blend
• 1 egg
• 1/8 teaspoon salt
• 1 cup Chocolate Chips {semi-sweet, milk, regular or mini}

Cupcakes

• 3 cups flour, all-purpose
• 1 cup Truvia Baking Blend
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2/3 cup cocoa powder
• 2 cups water
• 2/3 cup oil {vegetable or canola}
• 2 tablespoons white vinegar
• 2 teaspoons vanilla extract

Instructions

Filling

1. Beat all ingredients, except chocolate chips until smooth and creamy.
2. Stir in chips and set aside

Cupcakes

1. Preheat oven to 350 degrees and fill muffin pan with liners
2. In a large bowl, stir together flour, Truvia Baking Blend, cocoa, baking soda and salt
3. Add water, oil, vinegar and vanilla, beat until smooth about 3 minutes
4. Add batter to liners, about 2/3 full
5. Add 1 heaping tablespoon filling to each cupcake
6. Bake at 350 degrees for about 18-22 minutes or until a toothpick inserted in the center comes out clean

Notes

If you are using sugar instead of Truvia Baking Blend, just double the amount. So in the filling you will need 1/3 cup sugar and in the cupcakes you will need 2 cups.

Original recipe from Hershey's

Disclaimer: Compensation and products for review were provided by Truvia. I received a free sample of the product for the purpose of this review. The opinions expressed herein are those of the author and are not indicative of the opinions of Truvia.