Name: Low Fat Chocolate Mummy Cupcakes Recipe
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: 18
Cuisine: American
Ingredients: For Super Moist Low Fat Chocolate Cupcakes:; 18.25 oz Dark Chocolate Fudge cake mix; 1.4 oz instant chocolate pudding; 1 cup canned pumpkin; 1⅓ cups water; For Vanilla Frosting:; 2 cups confectioners sugar; ¼ cup light butter; 1 tsp white vanilla extract; 1 tbsp boiling water; For Eyes:; 36 M&M's

Get ready to indulge in a festive treat with these low fat chocolate mummy cupcakes. Perfect for Halloween or any spooky occasion, these cupcakes are delightfully moist and deceptively delicious, all while keeping the fat content in check.

Photos of Low Fat Chocolate Mummy Cupcakes Recipe

For this recipe, you might need to visit the supermarket for instant chocolate pudding mix and canned pumpkin. These ingredients might not be staples in your pantry, but they are essential for achieving the texture and flavor that make these cupcakes special.

Ingredients for Low Fat Chocolate Mummy Cupcakes

dark chocolate fudge cake mix: This boxed mix serves as the base for our cupcakes, providing rich chocolate flavor.

instant chocolate pudding: Adds extra moisture and a deeper chocolate taste to the cupcakes.

canned pumpkin: This is used in place of oil or butter to keep the cupcakes moist and low in fat.

water: Combines with the dry ingredients and helps mix them smoothly.

confectioners sugar: Used to make the vanilla frosting sweet and smooth.

light butter: A lower-fat alternative to regular butter, it helps create a creamy frosting.

white vanilla extract: Adds a subtle vanilla flavor to the frosting.

boiling water: Helps to dissolve the sugar and create the perfect frosting consistency.

m&m's: These colorful candies are used to make the eyes for the mummy cupcakes.

One reader, Bonnie Guest says:

These low fat chocolate mummy cupcakes are a hit! Moist, rich, and guilt-free, they were a delight to make and eat. The pumpkin adds a unique twist, and the cute mummy design was a fun touch. Perfect for Halloween or any occasion!

Bonnie Guest

Techniques Required for Making Low Fat Chocolate Mummy Cupcakes

How to combine ingredients: Mix the pumpkin and water in a large bowl until well combined. How to mix pudding: Add the instant chocolate pudding mix to the pumpkin mixture and mix well. How to beat cake mix: Add the chocolate cake mix to the bowl and beat for 2 minutes until smooth. How to fill cupcake liners: Fill each cupcake liner ⅔ full with the batter. How to bake cupcakes: Bake the cupcakes at 350 degrees F for 25 to 28 minutes, or until a toothpick inserted comes out clean. How to cool cupcakes: Cool the cupcakes in the pan on a wire rack for 15 minutes. How to make frosting: Combine confectioners' sugar, melted light butter, vanilla extract, and boiling water, starting with 1 tablespoon and adding more if needed, to make the frosting. How to pipe frosting: Place the frosting into a piping bag, cut the tip off, and pipe it over the cooled cupcakes. How to decorate with M&M's: Press 2 M&M's with the letters upside down, of the same color, on each cupcake to create the eyes.

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:

Preheat oven to 350 degrees F, then line a cupcake tin with cupcake liners.
Combine the pumpkin and water in a large bowl, then mix to combine.
Add the chocolate pudding mix, then mix well.
Add the chocolate cake mix, then beat for 2 minutes.
Fill cupcake liners ⅔ full.
Bake for 25 to 28 minutes, or until a toothpick inserted comes out clean.
Cool in pan on wire rack for 15 minutes.

Vanilla Frosting:

Combine the confectioners’ sugar, melted light butter, vanilla and enough water, starting with 1 tablespoon and adding more if needed.
Place the frosting into a piping bag, then cut the tip off.
Pipe the frosting over the cooled cupcakes.
Press 2 M&M’s with the letters upside down, of the same color, on each cupcake to create the eyes.
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

Helpful Hint for Crafting the Perfect Mummy Cupcakes

When mixing the pumpkin and water together, make sure to blend them thoroughly to create a smooth base. This will help the chocolate pudding mix and cake mix incorporate more evenly, resulting in a consistent texture throughout your cupcakes.

Time-Saving Tips for Making These Cupcakes

Use pre-made cake mix: Opt for a dark chocolate fudge cake mix to save time on measuring and mixing individual ingredients.

Combine ingredients efficiently: Mix the canned pumpkin and water first, then add the instant chocolate pudding and cake mix to streamline the process.

Quick cooling: After baking, place the cupcakes on a wire rack to cool faster.

Simple frosting method: Use a piping bag for the vanilla frosting to quickly and neatly decorate the cupcakes.

Easy decoration: Use m&m's for eyes to minimize time spent on intricate designs.

Substitute Ingredients For Low Fat Chocolate Mummy Cupcakes Recipe

dark chocolate fudge cake mix - Substitute with whole wheat chocolate cake mix: Whole wheat cake mix adds fiber and nutrients while maintaining a rich chocolate flavor.
instant chocolate pudding - Substitute with Greek yogurt: Greek yogurt provides creaminess and moisture with added protein and less sugar.
canned pumpkin - Substitute with applesauce: Applesauce keeps the cupcakes moist and adds natural sweetness with fewer calories.
water - Substitute with unsweetened almond milk: Almond milk adds a subtle nutty flavor and additional nutrients without extra fat.
confectioners sugar - Substitute with powdered stevia: Powdered stevia is a low-calorie sweetener that can replace sugar while reducing calorie content.
light butter - Substitute with mashed avocado: Mashed avocado provides healthy fats and a creamy texture with fewer calories.
white vanilla extract - Substitute with pure vanilla extract: Pure vanilla extract has a more intense flavor and is often free from artificial additives.
boiling water - Substitute with hot coffee: Hot coffee enhances the chocolate flavor in the frosting.
m&m's - Substitute with mini dark chocolate chips: Mini dark chocolate chips provide a similar look and taste with less sugar and more antioxidants.

Presenting Your Spooky Treats

Use elegant cupcake liners: Opt for cupcake liners that are gold or silver to add a touch of sophistication to the presentation.
Pipe frosting with precision: Use a fine-tipped piping bag to create neat, even lines of vanilla frosting, mimicking the look of mummy bandages.
Create a dramatic backdrop: Place the cupcakes on a sleek, black slate platter to make the colors pop and add a modern touch.
Add edible gold leaf: Apply small pieces of edible gold leaf to the frosting for a luxurious finish that will impress any culinary professional.
Use high-quality M&M's: Select premium M&M's with a glossy finish for the eyes, ensuring they are perfectly placed and uniform in size.
Garnish with edible flowers: Add a few edible flowers around the cupcakes on the platter to enhance the visual appeal and add a touch of elegance.
Incorporate height: Use a tiered stand to present the cupcakes, creating a dynamic and eye-catching display.
Add a touch of sparkle: Lightly dust the cupcakes with edible glitter to give them a magical, enchanting look.
Use a minimalist approach: Keep the overall presentation clean and uncluttered, allowing the cupcakes to be the focal point.
Serve with a complementary beverage: Pair the cupcakes with a small glass of sparkling water or a delicate dessert wine to enhance the dining experience.

Essential Tools for Making Low Fat Chocolate Mummy Cupcakes

Oven: Used to bake the cupcakes at the specified temperature of 350 degrees F.
Cupcake tin: Holds the cupcake liners and batter in place while baking.
Cupcake liners: Prevents the batter from sticking to the cupcake tin and makes it easy to remove the cupcakes.
Large bowl: Used to mix the pumpkin, water, pudding mix, and cake mix together.
Mixing spoon: Helps in combining the ingredients thoroughly.
Electric mixer: Used to beat the cake mix for 2 minutes to ensure a smooth batter.
Toothpick: Used to check if the cupcakes are done by inserting it into the center and seeing if it comes out clean.
Wire rack: Allows the cupcakes to cool evenly after baking.
Piping bag: Holds the frosting and allows for precise application on the cupcakes.
Scissors: Used to cut the tip off the piping bag.
Measuring cups: Ensures accurate measurement of the canned pumpkin and water.
Measuring spoons: Ensures accurate measurement of the vanilla extract and boiling water.
Microwave-safe bowl: Used to melt the light butter for the frosting.
Spatula: Helps in scraping down the sides of the bowl to ensure all ingredients are well mixed.
Sifter: Optional, but can be used to sift the confectioners' sugar to avoid lumps in the frosting.

Storing and Freezing Your Homemade Cupcakes

Allow the cupcakes to cool completely before storing or freezing.
To store, place the cupcakes in an airtight container and keep them at room temperature for up to 3 days.
If you want to store them for a longer period, you can refrigerate the cupcakes for up to 5 days. Just make sure to bring them back to room temperature before serving for the best texture and flavor.
To freeze the cupcakes, follow these steps:
1. Place the cooled cupcakes on a baking sheet lined with parchment paper, making sure they aren't touching each other.
2. Put the baking sheet in the freezer for about 2 hours, or until the cupcakes are frozen solid.
3. Once frozen, transfer the cupcakes to a freezer-safe container or zip-top bag, separating layers with parchment paper to prevent sticking.
4. Label the container or bag with the date and contents, then store in the freezer for up to 2 months.
When you're ready to enjoy the frozen cupcakes, remove them from the freezer and let them thaw at room temperature for about an hour before serving.
If you've already frosted the cupcakes, it's best to freeze them uncovered on a baking sheet until the frosting is firm. Then, wrap each cupcake individually in plastic wrap and place them in a freezer-safe container before storing in the freezer.
To thaw frosted cupcakes, remove them from the freezer and let them sit at room temperature for about 2 hours before unwrapping and serving.

How To Reheat Leftover Cupcakes

The best way to reheat leftover low fat chocolate mummy cupcakes is to place them in a preheated oven at 350°F (175°C) for about 5-7 minutes. This method helps to restore the moisture and texture of the cupcakes without drying them out or making them too soft.
Another option is to use a microwave, but be careful not to overheat the cupcakes. Place the cupcake on a microwave-safe plate and heat it in 10-second intervals until it reaches the desired temperature. Keep in mind that microwaving may cause the frosting to melt slightly.
If you want to maintain the appearance of the vanilla frosting and M&M's decorations, it's best to remove them before reheating the cupcake. You can easily replace the decorations after the cupcake has been warmed up.
For a quicker and more convenient method, you can also reheat the cupcakes in an air fryer. Set the air fryer to 350°F (175°C) and place the cupcakes inside for 2-3 minutes. This method helps to crisp up the edges while keeping the center soft and moist.
If you have multiple cupcakes to reheat, you can wrap them in aluminum foil and place them in a preheated oven at 350°F (175°C) for 10-15 minutes. This method helps to distribute the heat evenly and prevents the cupcakes from drying out.

Interesting Trivia About Mummy Cupcakes

A fun fact about this recipe is that using canned pumpkin instead of oil or butter significantly reduces the fat content while keeping the cupcakes moist and flavorful.

Is Making Low Fat Chocolate Mummy Cupcakes Cost-Effective?

This low fat chocolate mummy cupcakes recipe is quite cost-effective for a household. Using canned pumpkin instead of oil or butter reduces costs and adds a healthy twist. The cake mix and instant pudding are affordable and easily found in most grocery stores. The vanilla frosting ingredients are minimal and inexpensive. Overall Verdict: 8/10. Approximate cost for a household of 4 people: $10-$12.

Are Low Fat Chocolate Mummy Cupcakes Healthy or Unhealthy?

This low-fat chocolate mummy cupcake recipe has some positive aspects, but it's not entirely healthy. The recipe uses a dark chocolate fudge cake mix and instant chocolate pudding, which likely contain added sugars and processed ingredients. However, the recipe does incorporate some healthier substitutions, such as using canned pumpkin instead of oil or butter, which reduces the fat content and adds some nutrients like fiber and vitamin A.

The vanilla frosting is made with confectioners' sugar and light butter, which still contributes to the overall sugar and fat content of the cupcakes. The M&M's used for the eyes also add to the sugar content.

To make this recipe healthier, consider the following suggestions:

Use a whole grain or gluten-free chocolate cake mix to increase the fiber content and reduce processed ingredients
Replace the instant chocolate pudding with a homemade version using cocoa powder, cornstarch, and a natural sweetener like maple syrup or honey
Reduce the amount of confectioners' sugar in the frosting and experiment with alternative sweeteners like erythritol or stevia
Use dark chocolate chips or cacao nibs instead of M&M's for the eyes to reduce added sugars and increase antioxidants
Add some finely grated zucchini or beets to the batter for extra moisture and nutrients without affecting the taste
Top the cupcakes with a sprinkle of chopped nuts or seeds for added protein and healthy fats

Editor's Opinion on This Spooky Treat

This recipe cleverly uses canned pumpkin to keep the cupcakes moist while reducing fat content. The combination of dark chocolate fudge cake mix and instant pudding ensures a rich, chocolatey flavor. The light butter in the vanilla frosting maintains a creamy texture without adding excessive calories. The M&M eyes add a fun, festive touch perfect for Halloween. Overall, it's a delightful, lower-fat treat that doesn't compromise on taste or presentation.

Enhance Your Low Fat Chocolate Mummy Cupcakes Recipe with These Unique Side Dishes:

Roasted Butternut Squash Soup: Pair these delightful dessert cupcakes with a warm bowl of Roasted Butternut Squash Soup. The creamy texture and savory notes of the soup will perfectly balance the sweetness of the chocolate treats, creating a harmonious blend of flavors that will leave your taste buds dancing.

Grilled Chicken and Avocado Salad: Complement your Low Fat Chocolate Mummy Cupcakes with a refreshing Grilled Chicken and Avocado Salad. The grilled chicken adds a smoky depth, while the avocado provides a creamy contrast. This salad is not only nutritious but also a delightful counterpoint to the rich dessert.

Cranberry and Walnut Quinoa: For a side that brings a burst of flavor and texture, serve Cranberry and Walnut Quinoa. The tartness of the cranberries and the crunch of the walnuts will add an exciting twist to your meal. This quinoa dish is a perfect match for the moist and chocolatey cupcakes.

Spicy Roasted Brussels Sprouts: Add a bit of spice to your dessert experience with Spicy Roasted Brussels Sprouts. The brussels sprouts are roasted to perfection and seasoned with a hint of spice, providing a savory and slightly fiery contrast to the sweet cupcakes. This combination will tantalize your palate and keep you coming back for more.

Mango and Black Bean Salsa: Brighten up your dessert spread with a vibrant Mango and Black Bean Salsa. The sweetness of the mango pairs beautifully with the earthiness of the black beans, creating a refreshing and zesty side that complements the rich chocolate flavor of the cupcakes. This salsa is a delightful addition to any meal.

Similar Spooky Treats to Try

Pumpkin Spice Cupcakes: These dessert treats are perfect for fall! Infused with pumpkin and warm spices, they offer a moist and flavorful bite. Top with a light cream cheese frosting for an extra touch of sweetness.

Banana Chocolate Chip Muffins: A delightful combination of ripe bananas and rich chocolate chips. These muffins are a great way to use up overripe bananas and make for a perfect breakfast or snack option.

Carrot Cake Cupcakes: Packed with grated carrots, these cupcakes are moist and flavorful. Add a hint of cinnamon and nutmeg, then top with a light cream cheese frosting for a classic treat.

Zucchini Chocolate Muffins: These muffins are a sneaky way to incorporate vegetables into your dessert. The zucchini adds moisture without altering the rich chocolate flavor. Perfect for a guilt-free indulgence.

Apple Cinnamon Cupcakes: Celebrate the flavors of fall with these apple and cinnamon cupcakes. The grated apples keep the cupcakes moist, while the cinnamon adds a warm, comforting touch. Top with a light vanilla frosting for a delightful finish.

Suggested Appetizers and Entrées to Serve with These Cupcakes

Appetizers:

Stuffed Mushrooms: Delight your guests with these stuffed mushrooms. Start by selecting large button mushrooms and remove the stems. Create a savory filling using cream cheese, garlic, and finely chopped spinach. Add a touch of parmesan cheese for an extra layer of flavor. Bake until the mushrooms are tender and the filling is golden brown. These bite-sized treats are perfect for any gathering.

Caprese Skewers: Bring a taste of Italy to your table with caprese skewers. Thread cherry tomatoes, fresh basil leaves, and mozzarella balls onto small skewers. Drizzle with a balsamic reduction and a sprinkle of sea salt. The combination of juicy tomatoes, creamy mozzarella, and aromatic basil makes for a refreshing and elegant appetizer that is sure to impress.

Main Courses:

Grilled Lemon Herb Chicken: Transform your dinner table with this grilled lemon herb chicken. Marinated in a zesty blend of lemon juice, garlic, and fresh herbs, this dish promises a burst of flavor in every bite. The chicken is grilled to perfection, ensuring a juicy and tender texture. Pair it with a side of roasted vegetables or a fresh salad for a complete meal that’s both healthy and satisfying. Perfect for a summer barbecue or a cozy family dinner, this grilled lemon herb chicken will quickly become a household favorite.

Stuffed Bell Peppers: Delight your taste buds with these stuffed bell peppers. Filled with a savory mixture of ground turkey, quinoa, and vegetables, these peppers are a nutritious and flavorful main course. The bell peppers are baked until tender, allowing the flavors to meld together beautifully. Top with a sprinkle of cheese and a dollop of sour cream for an extra touch of indulgence. Whether you’re hosting a dinner party or looking for a comforting weeknight meal, these stuffed bell peppers are sure to impress.

Why trust this Low Fat Chocolate Mummy Cupcakes Recipe:

This recipe combines the richness of dark chocolate fudge cake mix and instant chocolate pudding with the health benefits of canned pumpkin, making it a delicious yet low-fat treat. The vanilla frosting adds a perfect touch of sweetness, while the M&M's create a fun and festive look. With easy-to-follow steps and simple ingredients, this recipe ensures a moist and flavorful cupcake every time. Trust in the balance of taste and health benefits, and enjoy a guilt-free indulgence!

Share your thoughts on the Low Fat Chocolate Mummy Cupcakes Recipe in the Baking and Desserts forum section and let us know how your batch turned out!

FAQ:

How can I make sure the cupcakes are moist?

The key to moist cupcakes in this recipe is the canned pumpkin. It adds moisture without adding fat. Make sure to mix it well with the water before adding the other ingredients.

Can I use a different type of cake mix?

Yes, you can use a different type of cake mix, but keep in mind that it might alter the flavor and texture slightly. The dark chocolate fudge cake mix pairs really well with the chocolate pudding and pumpkin.

How do I know when the cupcakes are done baking?

Insert a toothpick into the center of a cupcake. If it comes out clean or with just a few crumbs, they are done. This usually takes about 25 to 28 minutes.

Can I use regular butter instead of light butter for the frosting?

You can use regular butter, but it will increase the fat content of the frosting. Light butter helps keep the recipe low-fat while still giving a creamy texture.

How do I store these cupcakes?

Store the cupcakes in an airtight container at room temperature for up to 2 days. If you need to keep them longer, you can refrigerate them for up to a week. Just make sure to bring them to room temperature before serving for the best taste.