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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.
Total Time:
1
hour
hr
Yield:
24
servings
Course:
Dessert
Cuisine:
American
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:
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
- WW Points:
5