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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!

Super Moist Low Fat Chocolate Cupcakes with Chocolate Glaze

4.63 from 8 votes
Chocolate addicts are going to love me for this one! These cupcakes are super moist and delicious, and they are so easy to make.
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.
Total: 1 hr
Yield: 24 servings
Serving Size: 1 cupcake


  • 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


  • 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.

Last Step:

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Serving: 1 cupcake, Calories: 104.5 kcal, Carbohydrates: 20 g, Protein: 1 g, Fat: 2.5 g, Sodium: 288.5 mg, Fiber: 1.5 g, Sugar: 12.5 g





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263 comments on “Super Moist Low Fat Chocolate Cupcakes with Chocolate Glaze”

  1. Avatar photo
    Daryl Derleth

    Amazing even with Duncan Hines only having 15.5 ounce cake mix as opposed to 18.5 ounces the recipe calls for.  Also, the pudding mixes are now 1.3 instead of 1.4 ounces.

  2. Do you have any kind of recipe like this but for vanilla cupcakes? We LOVE this recipe – our favorite! But my daughter wants vanilla for her birthday and I have tried in the past – they come out very pumpkin tasting. Thank you!

    1. Maybe try these? (you could leave out the icing)

  3. Gina, can you give us the SP value for the cupcake with the chocolate glaze, or include the saturated fat count so we can calculate ourselves? These look so delicious!

  4. I made these last night and the kids loved them, my oldest even said they were “the best cupcakes EVER!” They all went for seconds.
    I didn’t mention to them that these were “healthy” or contained pumpkin. 😉

  5. I just found this recipe and I can’t wait to try it!
    It states 5 smartpoints without chocolate giaze and 3 smartpoints with glaze.
    Help me! Did you just mix up the point count. So it should be reversed or what?

  6. What are the measurements of other ingredients when using the Better Crocker 15.25 oz box?  I was hoping to make these today since I have all of the ingredients, except I purchased the 15.25 oz box then realized it was the wrong size!

  7. Pingback: Super Moist Low Fat Chocolate Cupcakes with Chocolate Glaze – Suly's Kitchen

  8. I made these last night with the 15.25 oz boxes and followed the recipe with great results. I did leave the cupcakes in a few minutes longer. Worth the wait–so delicious! My friends could not believe they were ~105 calories a pop with no eggs or added oil! Thanks for this great recipe, will become my go-to when asked to bring a sweet treat to a gathering!

  9. Hi! Every time I go to the store, I only see 15.25oz boxes for the cake mix. Is there a conversion I should use to keep it consistent? Or do I need to lessen the water? When I try to follow as written, my cupcakes turn out mushy, under cooked, and not very good.

  10. Gina! I have been looking for a similar recipe to this for years! Thank you so much. The original one I remember was cake mix and pudding and the "frosting" was ff whip cream and strawberries. It was amazing. I will try this recipe, but would you be able to tell me how to make the one I described? I am not much of a cook and don't know how to pull this together. I would alos really appreciate the counts – I need to make it as low points as possible. Thank you! Kimberly

  11. Do the cupcakes taste like pumpkin because of the canned pumpkin or do they really taste like chocolate? Is there anything to replace the pumpkin? Thanks!

  12. Avatar photo
    Aurora Williams

    LOVE THEM!!! I would have never have thought to use canned pumpkin. I always use applesauce in my cake recipes. Super moist and super yummy!

  13. Thanks so much!! I made these tonight, they're still coo
    long, so haven't had a chance to taste them yet, Alto ugh the batter tasted good! I was surprised at how thick the batter was though…

    Also, I read a couple comments about pumpkin muffins made with a cake mix only..and you said you weren't crazy about them….here's how I make mine…
    1 yellow cake mix
    1 can of pumpkin
    1 small box of sugar free instant vanilla pudding mix
    The pudding (like Gina mentioned) is what makes them so moist!
    I also added mini chocolate chips to the batter! I got 21 average sized muffins.

  14. I notice you have a lot of recipes for cupcakes. However, can you also bake a 9 x 13 cake out of this recipe instead of cupcakes? I prefer to make cakes instead of cupcakes.

  15. Avatar photo

    Making these right now…I licked the batter bowl…tastes so good. I added a package of Via instant Starbucks to add an extra kick. Gina you should post these again…have made them a couple of times.

  16. These are my FAVORITE! I am going to add a bit of cinnamon to both the mix and the icing to make a low-fat texas sheet cake type cupcake. Yum yum!