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Cupcakes with just two ingredients? Yep, you read that right! These healthy chocolate cupcakes are rich, moist, and ridiculously easy to make. It’s the ultimate cake mix hack for a healthier, foolproof chocolate treat that tastes completely decadent!
save this recipe!You’ll Be Making These On Repeat
There are probably a few reasons why this healthy chocolate cake (or cupcake) recipe was the cake of my childhood, making appearances at every birthday, anniversary, and general cake-eating celebration.
For starters, it’s stupidly easy. Whisk together a box of chocolate cake mix and pumpkin puree. Boom. Done. No eggs, no oil, no complicated steps—just foolproof chocolatey deliciousness.
But here’s the best part: these healthy chocolate cupcakes are secretly packed with fiber and vitamins (thank you, pumpkin!), yet still moist, fluffy, and totally indulgent. Trust me, this recipe turns out perfect every time. Let’s bake!
Reader rating
“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 top of the cupcake for added texture. Thanks for sharing!” —Nicole
Grab These 2 Ingredients
You probably have at least one of the two ingredients in your pantry right now! Jump to the recipe card for exact measurements—this is an overview.
- Chocolate Cake Mix: Any standard boxed chocolate cake mix works here! Go for your favorite brand—classic, chocolate fudge, Devil’s Food, or even a gluten-free mix if needed.
- Pumpkin Puree: Use 100% pure pumpkin puree, not pumpkin pie filling. This sneaky swap replaces the eggs and oil while adding moisture, fiber, and a hint of sweetness.
Making These Cupcakes Is So Easy
Just mix and bake—it’s as simple as that! For the full printable instructions, jump to the recipe card.
- Stir the cake mix, pumpkin, and water together.
- Pour into lined muffin tins.
- Bake according to the instructions on the cake mix box.
Switch It Up!
- Make A Cake: This cupcake recipe makes enough for two 8-inch cakes (perfect for layering!).
- Double The Chocolate Trouble: Rather than slathering my healthy chocolate cupcakes with icing, I love sprinkling dark chocolate chunks or chips on top before baking. They melt into chocolate morsel perfection.
- Cherry: Substitute maraschino cherry juice for the water, then sprinkle the tops with chopped maraschino cherries after baking!
More Secretly Healthy Treats
Fudgy Black Bean Brownies
45 minutes
Avocado Chocolate Mousse Pie
1 hour 30 minutes
Chocolate Mashed Potato Truffles
30 minutes
Healthy Chocolate Cupcakes
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.
- Pour: Line a muffin tin with cupcake liners. Pour in batter about ¾ full. Optionally sprinkle chocolate on top.
- Bake: Bake according to the instructions on the box of cake mix. Allow to cool slightly before serving.
Notes
- Cherry-flavored: You can replace the water with juice from a jar of maraschino cherries. Then, top the 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
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
Did not like the taste, and came out mushy. Would not recommend.
Sorry to hear it, Jan! Might have just needed a little while longer in the oven.
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?
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! 😀
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?
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! 😀
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.
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!
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.