Thursday, October 20, 2011

Low Fat Chocolate Cupcakes

I got this recipe from . I'm making them again for Grant's Fall Festival/Masquerade Ball at school. I loved using the pumpkin puree in them. You really can't taste it and these cupcakes tasted decadent considering they were only a little over a 100 calories a cupcake.

I used both icings for the recipe combined on each cupcake as opposed to just one. If you know me by now, you know that I have to change something.


  • 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
For the vanilla glaze:

  • 2 cups confectioners' sugar
  • 1/4 cup light butter (I used Smart Balance)
  • 1 tsp white vanilla extract
  • 2 - 3 tbsp boiling 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.

For the chocolate 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.

For the vanilla glaze: Combine the butter, vanilla extract, and boiling water and beat for two minutes. Add confectioners sugar and continue to beat until pureed. 

Baked goodies are also great home decoration.


  1. I want to grab one out of the picture! Thanks for sharing. I love to bake & freeze & then surprise my kids with a treat in their lunchbox later (thawed by lunch). These will be a hit, no doubt.:)

  2. Ooooh, does low-fat mean I can have two? :) They look delicious!

  3. i like your food pictures and want to invite you to try out it's for anyone that just wants another place to submit photos and share it will other foodies.

  4. This look awesome. Maybe I'll make some post NYC Marathon!

  5. Can anyone help me? I have two and a half dozen low fat chocolate gooey cupcakes that were intended for a friend's b-day. Here's the problem.
    This sentence is repeated in the recipe:
    " Fill cupcake liners 2/3 full and bake about 25 - 28 minutes, or until a toothpick inserted comes out clean." I followed the instructions precisely and baked them 30 min (just to be sure). After baking, the cupcakes are gooey all the way through. They don't look or taste much like cupcakes. Also, the 2nd glaze or icing recipe isn't there. There is something missing. Can someone who has made these cupcakes as it's written please help me? Beth, if you're reading this, I'm your running buddy's mom and I took this recipe from her FB. Thanks.

  6. I am so sorry that I messed you up. It's kind of ironic because it's pretty much the only recipe (outside of a cookie recipe) that I copied and pasted so I shouldn't have messed it up! Skinnytaste does have both glazes on her blog back to back but they may not be easy to find.

    I did fix the recipe on my blog.
    Again, my sincere apologies. I hate it when a recipe is messed up!

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  8. As far as the cupcakes being gooey, mine were not. Maybe they weren't baked long enough? Ovens can vary. And the taste may just be a personal preference thing. My family and I loved them which was why I posted the recipe.

    Again, I'm sorry they didn't work out!