Ingredients
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18.25,1/2
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1.4,1
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1,1/2 - 1
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1 1/3,1/4
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Directions
Ive been perfecting these for weeks. My first experiments didnt include pumpkin; they were good, but I noticed no one in my house was eating them. When I asked why, they told me they were good, perfect for people on diets. fail!! So I was on a mission to make low fat chocolate cupcakes my family would love, and here they are! Without the chocolate pudding, these are still very good, but the pudding just gives it that extra yum factor!,used orange foil liners to give these a simple Halloween theme without too much effort. I also created some really cute Halloween cupcakes based on this base recipe. I will be posting those over the weekend. Not to create too much confusion, I am posting the chocolate glaze with this recipe, and the vanilla frosting will be posted on the next post. Both are equally yummy and a perfect solution for a low fat icing!
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Steps
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1
Done
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Combine Pumpkin Puree and Water in a Large Bowl; Mix to Combine |
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2
Done
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Add Chocolate Pudding Mix and Mix Well. Add Chocolate Cake Mix and Beat 2 Minutes. |
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3
Done
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Fill Cupcake Liners 2/3 Full and Bake About 25 - 28 Minutes, or Until a Toothpick Inserted Comes Out Clean. |
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4
Done
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Cool in Pan on Wire Rack For 15 Minutes. |
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5
Done
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For the Glaze: Combine All Dry Ingredients, Add Vanilla and 1/2 Tbsp Milk, Adding More 1/4 Tsp at a Time If Needed Until Smooth. |
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6
Done
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Add to a Piping Bag or Use a Zip Lock Bag and Cut the Corner Off, Drizzle Onto Cooled Cupcakes. |
