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–+ servings
Chocolate Cupcakes

Moist Chocolate Cupcakes with Pumpkin – Guilt-Free Delight

These Chocolate Cupcakes with Pumpkin are indulgent yet guilt-free, featuring moist textures and healthier ingredients.
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Prep Time 15 minutes
Cook Time 28 minutes
Cooling Time 15 minutes
Total Time 58 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cupcake Ingredients
  • 1 box Duncan Hines Dark Chocolate Fudge cake mix Any similar chocolate cake mix will work.
  • 1 packet Instant chocolate pudding (fat free, sugar free) Highly recommended for best texture.
  • ¾ cup Canned pumpkin NOT pumpkin pie filling.
  • 1 cup Water Accurate measurement is key.
Frosting Ingredients
  • 8 oz Less fat cream cheese Softened for easy mixing.
  • ¼ cup Plain low-fat Greek yogurt Sour cream can be used as a substitute.
  • ⅓ cup Monk fruit sweetener Feel free to use regular sugar if preferred.
  • 1 ½ teaspoons Vanilla bean paste Vanilla extract serves as an alternative.

Equipment

  • Oven
  • Mixing Bowl
  • Whisk
  • measuring cups
  • Cupcake Tin
  • Piping bag

Method
 

Preparation Instructions
  1. Preheat your oven to 350°F (175°C) and prepare your cupcake tin with liners.
  2. In a large mixing bowl, whisk together ¾ cup canned pumpkin and 1 cup plus 2 tablespoons of water until smooth.
  3. Add the instant chocolate pudding mix to the pumpkin mixture and stir thoroughly, then gradually mix in the cake mix until smooth.
  4. Fill each cupcake liner about two-thirds full with the batter. Bake for 25-28 minutes or until a toothpick comes out clean.
  5. Let the cupcakes cool in the pan for about 15 minutes before transferring them to a wire rack to cool completely.
  6. In a separate bowl, mix together the cream cheese, Greek yogurt, monk fruit sweetener, and vanilla bean paste until light and fluffy.
  7. Once cooled, pipe the frosting onto each cupcake and create your desired design.

Nutrition

Serving: 1cupcakeCalories: 120kcalCarbohydrates: 19gProtein: 2gFat: 4gSaturated Fat: 2gCholesterol: 9mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 5gVitamin A: 1300IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Notes

Store cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.

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