Updated: May 20
Craving a rich moist chocolate cupcake? Prepping for a party or event and looking for a sweet treat that won't sabotage your healthy living goals? These easy peasy 2 Ingredient Chocolate Cupcakes have got you covered. Easy to whip up in a flash, you just need 2 ingredients (really!) and you when it comes to your cake mix you can opt for any number of flavors, from low-sugar to gluten free too. So moist and delicious, by using pumpkin instead of the traditional oils you save on calories and fat without compromising on flavor. YUM!
1 box chocolate cake mix (look for low sugar, can use a gluten free)
1 15oz. can of pumpkin puree
1/2 C water
Vanilla Buttercream Frosting (optional)
3 C powdered sugar (for sugar-free use a powdered sugar alternative such as Swerve sweetener)
1/3 C butter, softened
1/2 tsp. vanilla
1 to 2 Tbsp. milk of choice
Preheat oven to 350 degrees.
Add the pumpkin, cake mix, and water to a large mixing bowl and blend well with a spoon. Batter will be thick - don't be tempted to add more water as you will wind up with a dry cc
Spray a muffin tin with non stick cooking spray to ensure muffins remove easily (I like to use a jumbo muffin tray for special occasions!)
Pour batter to nearly top and bake tray in the oven for 25 - 30min. (or until a toothpick tests the center and comes out clean)
Let cool in tray for 10min. then use a rubber spatula to gently loosen the cupcake edges before removing from pan
Nutritional Information (for standard size cupcake)
98.5 calories, 1.5g fat (for regular size cupcake without frosting)
Eat and Enjoy!