Super Moist Low Fat Chocolate Cupcakes with Chocolate Glaze

Super Moist Low Fat Chocolate Cupcakes with Chocolate Glaze


  • 18.25 oz Duncan Hines Dark Chocolate Fudge cake mix
  • 1.4 oz sugar free, fat free, instant chocolate pudding
  • 1 cup canned pumpkin, not pumpkin pie filling
  • 1 1/3 cups water


  • 1/2 cup confectioners’ sugar
  • 1 tbsp unsweetened cocoa powder
  • 1/2-1 tbsp 1% milk
  • 1/4 tsp vanilla extract
  • pinch of salt


  • Preheat oven to 350°. Line a cupcake tin with cupcake liners.
  • Combine pumpkin puree and water in a large bowl; mix to combine.
  • Add chocolate pudding mix and mix well.  Add chocolate cake mix and beat 2 minutes.
  • Fill cupcake liners 2/3 full and bake about 25 – 28 minutes, or until a toothpick inserted comes out clean.
  • Cool in pan on wire rack for 15 minutes.
  • For the 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.

NUTRITION INFORMATION Serving: 1cupcake, Calories: 104.5kcal, Carbohydrates: 20g, Protein: 1g, Fat: 2.5g, Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Sodium: 288.5mg, Potassium: 0mg, Fiber: 1.5g, Sugar: 12.5g, Vitamin A: 0%, Vitamin C: 0%, Calcium: 0%, Iron: 0%Freestyle Points: 5Points +

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