Devilish Diabetic Friendly Chocolate Cupcakes

I am sitting in the kitchen right now, as these cupcakes are baking. The whole kitchen smells of warm chocolate. It's heavenly. I made these cupcakes for my uncle who has recently overcome a very difficult time in his life regarding his health. Seeing as my husband is diabetic and my uncle is diabetic, I thought it was only appropriate that I attempted a new diabetic friendly recipe. We are having a celebratory dinner tonight to celebrate how proud of him we are for getting through the past year.

I bring you.

Devilish Chocolate Cupcakes.

MMMM so delish! 

Ingredients

1 3/4 cups of all-purpose flour
1/2 cup of Stevia or granulated Splenda

1/2 cup of light brown sugar

3/4 cup (180 mL) cocoa powder
1 1/2 tsp (7mL) baking powder
1 1/2 tsp (7mL) baking soda
1/2 tsp (2 mL) salt
1 cup of milk

2 tablespoons of white vinegar

2 tablespoons of vegetable oil

2 tablespoons of apple sauce

2 large eggs, lightly beaten
2 tsp (10 mL) vanilla extract
1 cup (250 mL) hot strong black coffee

Preheat oven to 350 degrees. Grease cake or cupcake pans. 

In a mixer (or large bowl) whisk the flour, sugar, splenda, baking powder, cocoa and salt. 

In a small bowl, pour the milk and add the vinegar to the milk. By doing this, you are creating buttermilk!

Let it sit for 2 minutes.

In another medium bowl, combine the hot coffee, eggs, and vanilla. Add the milk mixture to this and stir.

Very slowly, stir the wet ingredients into the dry ingredients using a mixer, on medium speed for about 2 minutes. 

Pour into pans and bake for around 35 minutes.... if doing cupcakes, check at the 30 minute mark. They are ready when the tops spring back when poked.

I used just a generic store bought icing for these...but I was concerned about using to much...so I microwaved it, added a dollop of milk, and then dipped the cupcakes into it quickly. It basically became a light glaze. The perfect touch of sweetness!

You could also dust with icing sugar.