2 Ingredient Chocolate Cupcakes
What is it about Fall that stirs the chocolate cravings?
Is it Halloween? The call of the holidays? The shorter, darker and colder days?
Whatever it is, there seems to be no shortage of chocolate temptations around, which is why I love this tasty chocolate indulgence: 2 Ingredient Chocolate Cupcakes!
They're are so rich, moist and EASY to make!
Plus they use a special ingredient that delivers... pumpkin! For fun events I like to make jumbo or mini muffins. Enjoy them plain or top them with some whipped cream cheese frosting, oh my YUM!
Did you know that…
1 Cup of canned Pumpkin has over 200% the amount of vitamin A you need each day!
Pumpkin is a good source of fiber which keeps you feeling fuller longer!
Pumpkin is great for your immune system - perfect as we move into Fall and cold and flu season!
1 box your favorite chocolate cake mix (I like Devil's food or chocolate fudge, you can sub with gluten-free if needed)
1, 15oz. can of pumpkin puree
1/2 C water
Whipped cream cheese frosting
Dash of cinnamon (sprinkled on the frosting)
Preheat oven to 350 degrees.
Pour all ingredients in a large mixing bowl and blend well with a spoon. Note: batter will be thick, but don't add more water!
Spray a muffin tin with non stick cooking spray to ensure muffins remove easily.
Pour batter to about 3/4 full in each cup, then place tray in the oven to bake for 25-30 minutes (or until you can remove a toothpick from the muffin center clean).
Remove tray from the oven and let muffins cool inside the tray for about 10 minutes before removing. I use a small rubber spatula to gently loosen the outside muffin edges, it makes it super easy to remove them clean from the tray!
Nutrition Information (for standard size muffin, minus the frosting)
98.5 calories, 1.5g fat
Eat and Enjoy!
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