Chocolate Cupcake Recipe

Chocolate Cupcake with frosting and raspberry

Super chocolatey cupcakes that are super-easy to make. These treasures contain 31% fewer calories* and 75% less sugar* than the full-sugar version. Makes 20 cupcakes.

Prep Time: 10 minutes

Cook Time: 20 minutes

Serving size: 1 cupcake (55g)

Calories: 150 Calories


  • 1 cup Truvia Cane Sugar Blend

  • 2 cups cake flour

  • ¾ cup cocoa powder

  • 1 ½ tsp baking powder

  • 2 tsp baking soda

  • 1 tsp salt

  • ½ cup canola oil

  • 2 eggs**

  • 1 cup skim milk

  • 2 tsp vanilla extract

**Please remember to wash hands, utensils, equipment, and work surfaces with hot, soapy water before and after they come in contact with raw egg.


  • 1.

    Preheat oven to 350° F.

  • 2.

    Combine dry ingredients in large bowl.

  • 3.

    Add remaining ingredients and mix on medium speed for 2 minutes.

  • 4.

    Fill paper-lined or greased cups ⅔ full with cake batter.

  • 5.

    Bake for 20 minutes or just to the point when a toothpick comes out clean.

  • 6.

    Remove from cups and place on a cooling rack for at least 10 minutes.

  • 7.

    Add frosting or topping if desired.

Topping Suggestion: Make your own whipping cream by whipping 1 cup cold fresh cream, 1 Tbsp Truvia Cane Sugar Blend, and ½ tsp vanilla extract. Add a dollop to each cupcake and top with seasonal berries. This will alter nutritional content.

*This cupcake has 150 calories and 6 grams of sugar per serving as compared to a full-sugar cupcake that has 220 calories and 24 grams of sugar per serving.

Nutrition Per Serving

Total Fat 7g
Saturated Fat 1.5g
Trans Fat 0g
Cholesterol 20mg
Sodium 280mg
Total Carbohydrate 25g
Dietary Fiber 4g
Total Sugars 6g
Erythritol 5g
Protein 4g
Vitamin D 0% DV
Calcium 4% DV
Iron 15% DV
Potassium 4% DV