Low Fat Chocolate Mummy Cupcakes Recipe

Low Fat Chocolate Mummy Cupcakes Recipe

How To Make Low Fat Chocolate Mummy Cupcakes

Halloween wouldn’t be complete without some scary but tasty mummy cupcakes to serve! It’s low-fat and easy to make for the spooky season.

Preparation: 45 minutes
Cooking: 25 minutes
Total: 1 hour 10 minutes

Serves:

Ingredients

For Super Moist Low Fat Chocolate Cupcakes:

  • 18.25ozDark Chocolate Fudge cake mixlike Duncan Hines
  • 1.4ozinstant chocolate puddingsugar free, fat free
  • 1cupcanned pumpkinnot pumpkin pie filling
  • 1⅓cupswater

For Vanilla Frosting:

  • 2cupsconfectioners sugar
  • ¼cuplight butterlike Land O Lakes, melted
  • 1tspwhite vanilla extract
  • 1tbspboiling water

For Eyes:

  • 36M&M’s

Instructions

Super Moist Low Fat Chocolate Cupcakes:

  1. Preheat oven to 350 degrees F, then line a cupcake tin with cupcake liners.

  2. Combine the pumpkin and water in a large bowl, then mix to combine.

  3. Add the chocolate pudding mix, then mix well.

  4. Add the chocolate cake mix, then beat for 2 minutes.

  5. Fill cupcake liners ⅔ full.

  6. Bake for 25 to 28 minutes, or until a toothpick inserted comes out clean.

  7. Cool in pan on wire rack for 15 minutes.

Vanilla Frosting:

  1. Combine the confectioners’ sugar, melted light butter, vanilla and enough water, starting with 1 tablespoon and adding more if needed.

  2. Place the frosting into a piping bag, then cut the tip off.

  3. Pipe the frosting over the cooled cupcakes.

  4. Press 2 M&M’s with the letters upside down, of the same color, on each cupcake to create the eyes.

  5. Serve, and enjoy!

Nutrition

  • Calories: 676.37kcal
  • Fat: 26.56g
  • Saturated Fat: 14.60g
  • Trans Fat: 0.16g
  • Monounsaturated Fat: 7.30g
  • Polyunsaturated Fat: 2.41g
  • Carbohydrates: 105.70g
  • Fiber: 3.85g
  • Sugar: 87.16g
  • Protein: 6.16g
  • Cholesterol: 16.74mg
  • Sodium: 337.57mg
  • Calcium: 149.92mg
  • Potassium: 381.48mg
  • Iron: 2.62mg
  • Vitamin A: 174.41µg
  • Vitamin C: 1.05mg
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