Skinny-licious chocolate cupcakes made 4 ways :)

swap out the fat and add the pumpkin puree!!

cupcake  Ingredients:

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

toppings/filling ingredients

  • mint oreos
  • regular oreos
  • peanut butter dark chocolate cups
  • dark chocolate chocolate chips

Directions:

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.  Break up  your topping/fillings  (I like one filing/topping per cupcake) and put 1/2 the cookie/cup or chips at the bottom of the cupcake liners  then add the  cupcake mix and fill the  liners 2/3 full  then add the other 1/2 of the topping to the center at the top of the cupcake (just to show which cupcakes have which filling)  and bake about 25 – 28 minutes, or until a toothpick inserted comes out clean. Cool in pan on wire rack for 15 minutes

makes approximately  18  cupcakes  **you will not taste the pumpkin!!

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