Dessert/ Snacks

Sugar Free Chocolate Cup Cakes

Everyone needs a go to chocolate cupcake recipe in their life and this is mine. Light and fluffy, topped with a generous amount of buttercream frosting because I like a ratio of at least 2:1, though if they come in equal quantities I’ll never say no. 

I haven’t quite honed my piping skills but I always love how much prettier icing looks when you go to the effort of whipping out the bag. I am not a fan of the clean up but full disclosure the morning  I was making these my mum was in full on Cinderella mode and so I returned to the kitchen post shoot (I’ve been shooting recipes in my brothers old bedroom), to find it looking all brand new again, if a little damp. Nothing hanging it on the line wouldn’t fix.

This recipe makes 8 large cupcakes, but it all just depends on the size of your paper cases. The ones I buy are actually described as muffin cases but those that say cupcakes are so tiny they create a cake that is only suitable for a mouse to eat.

I created the muffins and buttercream using two products from NKD Living. This is a sponsored post and there is another simple breakfast creation coming your way soon too.

You can use their erythritol 1:1 to replace sugar in your recipes with ease. They do recommend you use a little more but you can judge it according to your own personal taste…any excuse to taste a cake batter or mound of icing.

Sugar Free Chocolate Cups with Chocolate Buttercream

Print Recipe
By Serves: 8 Prep Time: 10 minutes Cooking Time: 16 - 18 minutes


  • *For the Cupcakes*
  • 1 cup (120g) white spelt flour or plain white flour of choice
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ cup (40g) cocoa powder
  • ½ cup (120g) NKD Living Granulated Erythritol
  • 180ml warm water
  • 1 tsp apple cider vinegar
  • 100g coconut oil, melted
  • *For the Icing*
  • 3 tbsp (21g) cocoa powder
  • 150g butter, at room temperature
  • 100g powdered NKD Living Erythritol



Preheat your oven to 180C (350F).


Sift together flour through to cocoa powder in a large bowl. Add the Erythritol and mix to combine.


Mix together melted coconut oil, warm water and apple cider vinegar. Add wet to dry and whisk to combine until no flour remains.


Divide between 8 large cupcake cases in a cupcake/muffin tray.


Bake cupcakes for 16 - 18 minutes; a toothpick inserted should come out clean.


Allow cupcakes to cool.


Beat together butter, powdered Erythritol and cocoa powder in a large bowl using an electric beater.


You can either spoon the icing on top of the cooled cupcakes or use a piping bag. Sprinkle with some chocolate sprinkles, chips or both.

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