This post contains affiliate links.
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!
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!!
Hey, Eliz! Sorry for not clarifying. You just need a standard 15 oz can of pumpkin! 🙂
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! 🙂
So happy to help you use the leftovers! You can also add the extra to smoothies 🙂 Hellooooo pumpkin pie smoothie!
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.
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).
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?
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.
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.
That’s a great tip, Dawn! Would be especially great in smoothies I bet (with a bit of cinnamon and nutmeg….yumm!)
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
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) 🙂
Do you have to use canned pumpkin or could you just use your own mashed pumpkin?
You can use whichever variety you like/have on hand 🙂 Have you tried the recipe yet?
Excellent!! Can do w different flavors too. Spice is great too
Definitely! I’d love to hear what spices you use if you make a fun variation! 😀
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
Would coconut milk work?
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!
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.