Super Moist Low Fat Chocolate Cupcakes with Chocolate Glaze

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Chocolate addicts are going to love me for this one! These cupcakes are super moist and delicious, and they are so easy to make.

Chocolate addicts are going to love me for this one! These cupcakes are super moist and delicious, and they are so easy to make.

I used a box of Duncan Hines Dark Chocolate Fudge cake mix, a box of fat free instant chocolate pudding, a little water and some canned pumpkin. That’s it! No oil, no butter, no eggs.

I’ve been perfecting these for weeks. My first experiments didn’t include pumpkin; they were good, but I noticed no one in my house was eating them. When I asked why, they told me they were good, perfect for people on diets…. fail!! So I was on a mission to make low fat chocolate cupcakes my family would love, and here they are! Without the chocolate pudding, these are still very good, but the pudding just gives it that extra yum factor!

I used orange foil liners to give these a simple Halloween theme without too much effort. I also created some really cute Halloween cupcakes based on this base recipe. I will be posting those over the weekend. Not to create too much confusion, I am posting the chocolate glaze with this recipe, and the vanilla frosting will be posted on the next post. Both are equally yummy and a perfect solution for a low fat icing!

Chocolate addicts are going to love me for this one! These cupcakes are super moist and delicious, and they are so easy to make.
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4.63 from 8 votes
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Super Moist Low Fat Chocolate Cupcakes with Chocolate Glaze

104.5 Cals 1 Protein 20 Carbs 2.5 Fats
Total Time: 1 hr
Yield: 24 servings
COURSE: Dessert
CUISINE: American
Chocolate addicts are going to love me for this one! These cupcakes are super moist and delicious, and they are so easy to make.

Ingredients

  • 18.25 oz Duncan Hines Dark Chocolate Fudge cake mix
  • 1.4 oz sugar free, fat free, instant chocolate pudding
  • 1 cup canned pumpkin, not pumpkin pie filling
  • 1 1/3 cups water

For the chocolate glaze:

  • 1/2 cup confectioners' sugar
  • 1 tbsp unsweetened cocoa powder
  • 1/2-1 tbsp 1% milk
  • 1/4 tsp vanilla extract
  • pinch of salt

Instructions

  • Preheat oven to 350°. Line a cupcake tin with cupcake liners.
  • 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.
  • Fill cupcake liners 2/3 full and bake about 25 - 28 minutes, or until a toothpick inserted comes out clean.
  • Cool in pan on wire rack for 15 minutes.
  • For the glaze: combine all dry ingredients, add vanilla and 1/2 tbsp milk, adding more 1/4 tsp at a time if needed until smooth.
  • Add to a piping bag or use a zip lock bag and cut the corner off, drizzle onto cooled cupcakes.

Nutrition

Serving: 1cupcake, Calories: 104.5kcal, Carbohydrates: 20g, Protein: 1g, Fat: 2.5g, Sodium: 288.5mg, Fiber: 1.5g, Sugar: 12.5g
WW Points Plus: 3
Keywords: Kid Friendly, Vegetarian Meals

 

 

 

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263 comments

  1. Fabulous recipe! I’m trying to lose some pandemic pounds and I’ve missed eating cake–not any more, though. I’ll be making these again! As others have noted, the cake mix sold now is a slightly smaller size. Adding 3 oz of flour (weighed on a kitchen scale) keeps everything in balance. I used spelt flour in mine, though it’s such a small amount, I’m sure any other type of flour would do just as well.

    I split my batter up so I could try both regular sized cupcakes and mini cupcakes. I actually liked the mini cupcakes the best. They baked in 12-15 minutes and were absolutely perfect. You’d never know these are low fat, and even my skeptical, picky eater couldn’t taste any trace of pumpkin. My youngest can’t stop eating them. Overall, a huge hit!

  2. They are super gooey and I can’t get the top to be flat – could this be because the cake batter to pumpkin puree is off (I see below that the Duncan Hines cake mix is smaller).

  3. Hi Gina, made this twice and the top is always flat every time. It doesn’t have that nice round cupcake top. No issue with the flavor.  What am I missing or doing wrong? I followed the instructions to the T.  

  4. THANK YOU for this recipe. Made for a co-worker/fellow WWer and we both loved them.
    So moist! Definitely a keeper recipe.

  5. They don’t make this size cake mix any more. Can you convert it for me?

  6. Pingback: Say It Isn’t So… – My Healthy Journey

  7. These were so delicious and moist! Even my kids loved them!

  8. They are easy to make and very yummy!