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Healthy Chocolate Cupcakes
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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.
Course
Baked Goods, Desserts
Cuisine
American
Keyword
box cake hack, chocolate pumpkin cake, healthy cake, healthy chocolate cake, weight watchers chocolate cake
Diet
Vegetarian
Occasion
4th of July, Birthdays, Easter, Thanksgiving, Valentine's Day
Time
45 minutes or less
Prep Time
5
minutes
mins
Cook Time
30
minutes
mins
Total Time
35
minutes
mins
Servings
12
cupcakes
Calories
164
Author
Sarah Bond
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.
Notes
*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
Serving:
1
cupcake
|
Calories:
164
kcal
|
Carbohydrates:
28.7
g
|
Protein:
2.5
g
|
Fat:
5.6
g
|
Saturated Fat:
1.2
g
|
Cholesterol:
0
mg
|
Sodium:
294
mg
|
Potassium:
190
mg
|
Fiber:
1.9
g
|
Sugar:
14.7
g
|
Calcium:
62
mg
|
Iron:
2
mg