Adapted from: Skinny TasteI would call these {hidden pumpkin} chocolate cupcakes. The pumpkin puree serves to moisten the cupcakes, but once baked you can hardly tell it's in there. These cupcakes are simple and light, but taste rich and will satisfy any chocolate fix!
Ingredients:
Cupcakes:
- 18.25 oz Duncan Hines Dark Chocolate Fudge cake mix
- 1.4 oz sugar free, fat free instant chocolate jello pudding mix
- 1 cup canned pumpkin (not pumpkin pie filling)
- 1 1/3 cups water
- 1/2 cup powdered sugar
- 1 tbsp unsweetened cocoa powder
- 1/2-1 tbsp 1% milk
- 1/4 tsp vanilla extract
- pinch of salt
Directions:
Cupcakes:
Preheat oven to 350°F. Line cupcake tins with cupcake liners.
Combine canned pumpkin and water in a large bowl and mix to combine. Add chocolate pudding mix; mix well.
Add chocolate cake mix and beat for 2 minutes.
Fill cupcake liners 2/3 full and bake about 25 - 28 minutes, or until a toothpick inserted comes out clean. Let cool for 15 minutes.
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.
I then used some leftover cream cheese frosting from another Halloween treat for an extra taste of sweetness, but the cupcakes should be great with the chocolate glaze alone!
Yield: 24 cupcakes
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