These Healthy Chocolate Cupcakes have just TWO ingredients and are deliciously moist, chocolatey, and downright decadent! Such a fun doctored cake mix hack for easier, healthier chocolate cake.
There are probably a few reasons why this healthy chocolate cake recipe was the cake of my childhood, making appearances at every birthday and anniversary and cake-eating celebration.
I mean it’s stupid easy. Mix a box of chocolate cake mix with pumpkin. Boom, done.
And it’s healthy! You replace the eggs and oil with pureed pumpkin, which is naturally high in fiber and vitamins.
And (most of all) it’s just so delicious. It comes out tender and fluffy every time. Let’s bake!
Ingredients for this 2 ingredient chocolate cake
- Box of chocolate cake mix
- Can of pumpkin
- Okay, I lied, 3 ingredients …you also need 1/2 can of water
How to make these healthy chocolate cupcakes
Mix the chocolate cake mix with the canned pumpkin and water, then bake according to instructions on the box of cake mix. That’s it!
You can make this batter into cake rounds or cupcakes. The cupcakes will need less baking time (be sure to check the box for exact times and temps!)
Variations on these cupcakes
- Make it a cake: This will make enough for two 8-inch cakes, perfect for layering!
- Add chocolate chunks: Rather than slathering these cupcakes with icing, I love sprinkling dark chocolate chunks or chips on top before baking! They melt into chocolate morsel perfection.
- Add cherry: Substitute maraschino cherry juice for the water, then sprinkle with chopped maraschino cherries after baking!
Looking for more secretly healthy desserts?
Chickpea Blondies
Black Bean Brownies
Avocado Chocolate Mousse Pie
Two Ingredient Chocolate Truffles
Chocolate Date Fudge
Ingredients
Cake
- 1 15-oz box chocolate cake mix 425 g
- 1 15-oz can pumpkin puree not pumpkin pie filling, 425 g
- ½ can water*
- Optional: ½ cup dark chocolate chunks or chips
Instructions
- Stir: Stir together cake mix, pumpkin, and water. then pour into greased and floured pan.
- Pour: Line a muffin tin with cupcake liners. Pour in batter about ¾ full. Optionally sprinkle chocolate on top.
- Bake: Bake according to instructions on box of cake mix. Allow to cool slightly before serving.
Tips & Tricks
- *Cherry-flavored: You can replace the water with juice from a jar of maraschino cherries. Top cooked cupcakes with chopped maraschino cherries.
- Make it a cake! This will make enough for two 8-inch cakes, perfect for layering.
- Store cupcakes covered in the refrigerator for up to 5 days.
Nutrition Information
Eliz says
Darn! No one has anything to say about this cake (which I am going to make for my husband tomorrow when he is at the gym LOL)? I did come up with a question, what size is the can? mls, oz, cups…whatever the amount is in the can you used I can convert (this smart thing called the internet can do the math thank GOD!). Thank you!!
Sarah says
Hey, Eliz! Sorry for not clarifying. You just need a standard 15 oz can of pumpkin! 🙂
Girl of Green Gables says
I always find recipes that only require a tablespoon of pumpkin puree and then I’m left with so much of it– now I know what to do with it! 🙂
Sarah says
So happy to help you use the leftovers! You can also add the extra to smoothies 🙂 Hellooooo pumpkin pie smoothie!
CP says
While I love the convenience of boxed cake mixes as much as anyone, they are in no shape or form “healthy” regardless of what other ingredients you use. The sugar and hydrogenated oils are still there.
Sarah says
Hey! Yea, it’s definitely not the equivalent to drinking a kale smoothie by any means, but with reduced fat/cholesterol from the oil and eggs required in boxed cake making, and the addition of fiber and vitamin A from the pumpkin, as far as birthday cakes go, this one is pretty healthy (while still tasting virtually the same as traditional fat-laden cakes).
Ivy says
I don’t eat eggs so occasionally I’ll make something similar with boxed chocolate cake and a can of Coca-Cola. I call it “lazy cake” and try not to think of all the EXTRA sugar that went into it because of the soda. Pumpkin sounds like a better option. Does the pumpkin flavor come through at all?
Sarah says
I used to do the SAME THING, Ivy! But actually, I would always use diet coke + a box of cake mix (we called it Diet Coke Cake). Was super tasty! But the pumpkin adds a lot more richness, without really changing the flavor into a pumpkin-y taste.
Dawn says
Hey Girl of Green Gables, Here’s a tip you might be able to use: I put my leftover pumpkin in an ice cube tray. Freeze it. Place the frozen pumpkin cubes in a Ziploc. Store it in the freezer and then use just the portion I need with various recipes.
Sarah says
That’s a great tip, Dawn! Would be especially great in smoothies I bet (with a bit of cinnamon and nutmeg….yumm!)
linda says
do u use 2 round pans or 1 ?????? or can it be baked in 9x 13….. you did not clarify… ty
or what inch did you use
Sarah says
Hi Linda, you can just bake it according to the instructions on the package (so using whatever time it is for 2 round pans or a 9×13, either pan would work) 🙂
Lorraine says
Do you have to use canned pumpkin or could you just use your own mashed pumpkin?
Sarah says
You can use whichever variety you like/have on hand 🙂 Have you tried the recipe yet?
Julie says
Excellent!! Can do w different flavors too. Spice is great too
Sarah says
Definitely! I’d love to hear what spices you use if you make a fun variation! 😀
Sophie says
I am dying to try this I hope I can find canned pumpkin 👌 czechia is weird that way. Ugh They look so f l u f f f y ! Thank you
Donna says
Would coconut milk work?
Sarah says
Hi Donna, I haven’t tried subbing in coconut milk, but I think it would not work as well. The fibers and thickness of pumpkin puree give a bit more structure than I think coconut milk would. But if you do try it I’d love to hear how it goes!
Von says
The nutritional info posted with this recipe overlooks the info set out within that boxed cake mix. If you check the package it reflects a grand total of 180 grams of sugar for that mix. Not at all what I would consider healthy.
Jan says
Did not like the taste, and came out mushy. Would not recommend.
Sarah says
Sorry to hear it, Jan! Might have just needed a little while longer in the oven.
Nichole Eckert says
I had just tried this recipe today, I was so excited to try a healthier version of cake because I love cake. I didn’t make cupcakes, but I made a regular cake with it. I put it in a casserole dish and my casserole dishes are pretty deep, so I didn’t have any batter left over. I mixed together the cake mix, the pumpkin, and the half can of water and put some chocolate chips on top after putting the batter on the pan. I had it in the oven for like thirty minutes but for some reason it still came out mushy and didn’t rise. So I kept putting it in the oven, taking it out, and putting it back in and it’s still mushy, it’s not rising like a cake should. Is there anything you could think of that I’m doing wrong or I could do or is it supposed to come out mushy?
Sarah says
Hmm this is strange! While this cake is usually on the moister side, it shouldn’t be mushy. You might try measuring the temperature of your oven with a second thermometer to make sure it’s calibrated correctly. Otherwise, just let it cook a bit longer! 😀
Nichole Eckert says
Hi again Sarah. I tried the cake-making again and I figured out what I did wrong the last time. I put too much water in with the cake mix and pumpkin. I thought your recipe said “1/2 can of water” and that’s how much I put in and I’m thinking it should’ve been “1/2 cup of water”. So this time I put a half cup of water in and it turned out a lot better. I still had some undone spots in the middle, but I’m thinking I need to leave it in a little longer since my oven is kind of old. I live in a high rise apartment and I don’t exactly know how long my oven was there before I moved in or how old it is. But I will keep trying, I’m not giving up. I really love your recipe and regardless of the unhealthy box cake mixes, I think it’s still pretty healthy. And I love how moist it is and I can taste the pumpkin in it, which to me is a good thing. And I will also consider putting my cake in a smaller pan instead of my big casserole dish like a loaf pan I have that’s aluminum. I will let you know again how it goes! I’m also thinking of trying making cupcakes. Oh before I forget, I just have a question: other than chocolate chips, what else healthy things can I put on top of the cakes/cupcakes?
Sarah says
Thanks so much for letting us know how it went with that change, Nichole! That’ll be super helpful for other people troubleshooting.
As for toppings, you could do a lower fat whipped cream, fresh berries, dark chocolate ganache, or a simple syrup + edible flowers! 😀
Lisa says
I do this recipe and do it with no water and only 1 can pumpkin and put in 9×13 pan. Turns out great. Fat free cool whip on top!! Everyone loves it. Guilt free treat. Two ingredients only.
nicole says
I make cupcakes with this recipe and they turn out amazing! Moist, fluffy, and delicious. You can hardly taste the pumpkin. I put dark chocolate chunks on the top of the cupcake for added texture. Thanks for sharing!
Gw says
How did you think of this. The easiest cake ever. Pour in mix, pour in pumpkin & water and cook and the pumpkin really makes it.