Happy Halloween! We had our annual Halloween party with friends at Korri and Nick's house this past Saturday. Tons of fun was had! I decided to make a treat keeping with the current holiday. This recipe was featured on skinnytaste.com and with the success I had on the Pumpkin cupcakes, I figure that these were worth a try. There is a recipe for the vanilla frosting to use on the cupcakes, but I had some store bought frosting and piped that through a ziplock bag. They were a hit and I look forward to making the chocolate cupcakes again. There are 2 things that I like about the past 2 cupcake recipes 1) simple, easy to follow HEALTHIER recipes and 2) cheap! Mark 2 more off the list for 8 and 10 as I have this recipe on Pinterest and it was a new recipe to me.
Super Moist Low Fat Chocolate CupcakesGina's Weight Watcher Recipes
Servings: 24 • Serving Size: 1 cupcake • Old Points: 2 pts • Points+: 2 pts
Calories: 93.8 • Fat: 2.3 g • Protein: 1.1 g • Carb: 17.5 g • Fiber: 1.4 g • Sugar: 9.9
- 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
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.