Low Fat Chocolate Mummy Cupcakes Recipe

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!