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Recipe review: Chocolate Chip Fudgie Cups

December 15, 2011
by Erin B

I have a lovely recipe for Diabetic Brownies that use cherry puree in them for moistness and sweetness.  I adore that recipe.  Unfortunately, I have lent the cook book out to someone who is currently in Greece and I can’t get it back just now.

However, it is my turn to bring a dessert to stitch and bitch and I now had my heart set on something chocolate.  Google-ing recipes works great.  Google-ing for diabetic recipes kind of… doesn’t.  There are lots that are…. very dry, very tasteless, very very artifically sweetened.  I finally found this recipe.

I don’t have Equal, so I used Splenda.  I don’t have apple sauce, so I still used my cherry puree.  They look good.  Taste reviews to follow.


Chocolate Chip Dough:

  • 1/3 cup butter, softened
  • 1 egg
  • 1 teaspoon vanilla
  • 1/3 cup Splenda
  • 1/3 cup firmly packed brown sugar
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup mini semi-sweet chocolate chipsFudge Nut Filling:
  • 1 cup Splenda
  • 3/4 cup all-purpose flour
  • 1/4 cup unsweetened cocoa
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup canned cherries (NOT pie filling) pureed
  • 1/4 cup butter, softened
  • 2 eggs
  • 1 teaspoon vanilla


  1. For Chocolate Chip Dough, beat 1/3 cup butter with electric mixer until fluffy. Beat in 1 egg and 1 teaspoon vanilla until blended. Mix in 1/3 cup splenda and brown sugar until combined. Combine 1 cup flour, baking soda, and 1/4 teaspoon salt. Mix into butter mixture.
  2. Stir in chocolate chips. Form dough into circle about 1/2-inch thick. Wrap tightly in plastic wrap and freeze while preparing Fudge Nut Filling.
  3. For Fudge Nut Filling, combine 1 cup splenda 3/4 cup flour, cocoa, baking powder and 1/4 teaspoon salt. Beat cherry puree, 1/4 cup butter, 2 eggs and 1 teaspoon vanilla until blended. Stir in combined flour mixture until well blended.
  4. Remove Chocolate Chip Dough from freezer. Spread approximately 1 rounded tablespoonful of dough in each of 24 mini-muffin pans. Fill each with Fudge Nut Filling to top of cup.
  5. Bake in preheated 350° F oven 15 to 18 minutes or until wooden pick inserted in center comes out clean. Let cool in muffin pans about 5 minutes. Remove from pans and cool completely on wire racks.
  6. Store in airtight containers at room temperature.
2 Comments leave one →
  1. LAT permalink
    December 15, 2011 10:20 pm

    They were SO GOOD! Definitely a winner of a recipe, and with 18g of carbs each I can’t even tell the difference between them and regular chocolate cupcakes. NOM!

    • Erin B permalink
      December 15, 2011 10:30 pm

      I didn’t have the nuts for the fudge nut topping, but I think I need to try them again with pecans or something…. Definitely a keeper though.

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