Low Fat Chocolate Cupcakes

I got this recipe from www.skinnytaste.com . 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.

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

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.