Chocolate Cupcakes
—·American
Ingredients
- 15.25 oz Duncan Hines Dark Chocolate Fudge cake mix
- 1.17 oz instant chocolate pudding (fat free, sugar free)
- ¾ cup PLUS 1 tbsp canned pumpkin (not pumpkin pie filling)
- 1 cup PLUS 2 tbsp water
For the vanilla bean cream cheese frosting:
- 8 oz less fat cream cheese (softened)
- ¼ cup plain low fat Greek yogurt ( (I used 2%))
- ⅓ cup monk fruit sweetener (or sugar)
- 1 ½ teaspoons vanilla bean paste
Instructions
6 steps
- 1
Preheat oven to 350°F. Line a cupcake tin with cupcake liners and spray with oil, to avoid sticking.
- 2
Combine pumpkin puree and water in a large bowl; mix to combine. Add chocolate pudding mix and mix well. Add chocolate cake mix and beat 2 minutes.
2 min - 3
Fill cupcake liners ⅔ full and bake about 25 to 28 minutes, or until a toothpick inserted comes out clean. Cool in pan on wire rack for 15 minutes.
25 min - 4
For the frosting:
- 5
Combine all the ingredients in a bowl and beat until smooth.
- 6
Add to a piping bag or use a zip lock bag and cut the corner off, pipe onto the cooled cupcakes.
Progress
0 / 6 steps
Nutrition
Per serving (based on 16 servings)
Calories
149cal
Protein
3.5g
Carbs
29.5g
Fat
3.5g
Fiber
1.0g
Sugar
12.5g
Sodium
430mg
Saturated Fat
2.0g
