2 Ingredient Chocolate Cupcakes

Updated: Jan 16



Two Ingredient Chocolate Cupcakes

What is it about October that stirs the chocolate cravings? Is it Halloween? The shorter, darker and colder days? Whatever it is, there seems to be no shortage of chocolate temptations about, which makes it a great time to share this chocolate indulgence that won't compromise your healthy lifestyle goals, 2 Ingredient Chocolate Cupcakes! Also seasonally appropriate they use pumpkin! Easy to whip up in a flash, moist and deliciously rich too, no one would guess they are actually low in calories and fat! Let the kiddos have their snack size candy bars and treat yourself to an entire rich and creamy chocolate muffin! YUM!


Ingredients

  • 1 box chocolate cake mix (look for low sugar, can use a gluten free)

  • 1 15oz. can of pumpkin puree

  • 1/2 C water

Topping (optional)

  • 1 container cream cheese frosting

  • 1 tsp. cinnamon

Directions

  • Preheat oven to 350 degrees.

  • Pour all ingredients in a large mixing bowl and blend well with a spoon - batter will be thick but don't be tempted to add more water!

  • 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!


Two Ingredient Chocolate Cupcakes

#healthyrecipe #muffins #chocolate #nutfree #vegetarian #vegan #pumpkin

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