Chocolate Surprise Cupcakes
Top these chocolate-flavored delights with walnuts, fruit, or non-fat whipped topping for a dressed-up dessert.
Ingredients
- 1 15 ounce can pumpkin puree
- 1 15 1/4 ounce box chocolate cake mix
- 3 eggs
- 3/4 cup 100% apple juice
- 1/2 cup walnuts, chopped (optional)
Equipment
- Non-stick spray
- Large bowl
- Muffin tin or cupcake pan
- Toothpick
- Mixing spoon
- Measuring cups and spoons
Instructions
- Before you begin, wash your hands, surfaces, utensils, and tops of cans.
- Preheat oven to 325 degrees. Spray muffin tins with non-stick spray.
- Combine the pumpkin puree, cake mix, eggs, and apple juice in large mixing bowl.
- Mix batter well. Fill muffin tin or cupcake pan 2/3 full of batter with spoon. If using walnuts, sprinkle on top.
- Bake according to cupcake package directions--about 20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool for 5-10 minutes. Remove from tin and serve.
Tips
- Top off your cupcake with non-fat whipped topping, and pair with a cup of fruit.
- Use 1/2 cup apple juice if your cake mix is smaller (such as 15-25 ounces).
- A 1/3 measuring cup works well to scoop batter into muffin tin.
- Store in airtight container or freeze in freezer bags within 4 days of baking.
Nutrition Facts
Serving Size
1 cupcake
Per serving
Amount
Calories
30
Total Fat
1g
Sodium
65mg
Total Carbohydrate
5g
Protein
1g
