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Chocolate Cupcakes

4.59 from 12 votes
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 16 servings
Course: Dessert
Cuisine: 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

  • Preheat oven to 350°F. Line a cupcake tin with cupcake liners and spray with oil, to avoid sticking.
  • 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 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.

For the frosting:

  • Combine all the ingredients in a bowl and beat until smooth.
  • Add to a piping bag or use a zip lock bag and cut the corner off, pipe onto the cooled cupcakes.

Nutrition

Serving: 1cupcake, Calories: 149.5kcal, Carbohydrates: 29.5g, Protein: 3.5g, Fat: 3.5g, Saturated Fat: 2g, Cholesterol: 9.5mg, Sodium: 429.5mg, Fiber: 1g, Sugar: 12.5g
- WW Points: 8