Semi-homemade chocolate cupcakes made with cake mix, instant pudding, water, and canned pumpkin (no oil, butter, or eggs) topped with creamy vanilla bean cream cheese frosting.
Easy Chocolate Cake Mix Cupcakes
If you love boxed cake mixes but don’t want to use all the oil or butter, you’ll love this easy chocolate cake cupcake recipe that uses canned pumpkin, a bag of chocolate pudding mix, and water instead. It contains no oil, butter or eggs, but is still very moist. Finished with a simple vanilla bean cream cheese frosting, these cupcakes feel even more special. It’s great when you want something sweet that’s low in fat and calories.
Notes from my test kitchen
I’ve been experimenting with boxed cake mixes for years, throwing out directions and using ingredients like canned pumpkin, sparkling water, crushed pineapple, or canned coconut milk. As inflation hit and boxed cake mixes dwindled, some of the older recipes became obsolete, so I tested and adjusted this version to work perfectly with today’s smaller boxes.
Why This Cake Mix Hack Works
Canned pumpkin replaces the oil and eggs typically needed in boxed cake mixes, adding moisture and structure without the added fat. Instant chocolate pudding adds richness and helps keep the cupcakes fluffy, while adding a little water balances out the pumpkin’s thick batter. This simple and reliable swap results in soft, moist chocolate cupcakes without any pumpkin flavor.
- With only 3 ingredients, To make delicious chocolate cupcakes, you will also need water.
- Moist cupcakes without any grease, Thanks to canned pumpkin.
- Perfect for any event. From Valentine’s Day to children’s birthday parties, to a simple weeknight dessert when you’re craving something sweet.
Can you taste pumpkin in chocolate cupcakes?
no! Pumpkin puree itself does not have a strong flavor. Adding classic fall flavor to pumpkin baked goods is pumpkin pie spice (cinnamon, nutmeg, ginger, and cloves).
The canned pumpkin in these boxed chocolate cake mix cupcakes has no added fat and only serves to provide moisture. The cocoa powder and sugar overpower the mild flavor of the pumpkin.
materials needed
Here’s everything you need to make chocolate cupcakes with cake mix. See recipe card below for exact measurements.
- Cake Mix: I wrote a cupcake recipe for 15.25 ounces of Duncan Hines Dark Chocolate Fudge. Different brands have different sizes, so if your mix isn’t 15.25 ounces, it may affect the final result.
- Instant Chocolate Pudding Mix It adds moisture and makes the chocolate taste richer. Buy sugar-free, fat-free pudding.
- canned pumpkin For extra fiber without the moisture and fat.
- water This will help thin the batter so you can mix everything together.
Vanilla bean cream cheese frosting
- low-fat cream cheese By reducing the fat by 1/3 compared to existing cream cheese, it gives the desired taste and texture to the frosting. Do not use fat-free cheese.
- Low-fat Greek yogurt It makes the frosting creamy without adding a lot of extra calories.
- Monk fruit sweetener has zero calories and low carbohydrates, but you can use granulated sugar if you prefer.
- vanilla bean paste It has a stronger scent than the extract.
How to Make Semi Homemade Chocolate Cupcakes
Before you start making the cupcakes, take the cream cheese out of the refrigerator and allow it to soften. If you make frosting with cold cream cheese, it will not mix well and the frosting will become lumpy. See recipe card below for printable instructions.
- Mix wet ingredients Place (pumpkin and water) in a large bowl.
- Add dry ingredients: Mix the pudding mix and then the cake mix.
- Fill the cupcakes: Pour the batter into a muffin tin lined with oiled liners.
- Baking Chocolate Cupcakes Heat at 350°F until a toothpick inserted in the center comes out clean. Let cool before removing from pan.
- To make the cream cheese frosting: Beat all ingredients with a hand mixer or stand mixer until smooth.
- Decorate the cupcakes: Put the sugar in a piping bag or ziplock bag and cut off the corner. Pipe onto cooled cupcakes. Or, if you don’t want to pipe, spread it over each cupcake with a spatula.
Tips for the Best Chocolate Cupcakes
- Spray paper liners with cooking spray. These healthy chocolate cupcakes have no added oil or butter to make them stick to the lining.
- Do not overfill the liner. Fill each cup about 2/3 full to prevent overflow and ensure the cupcakes cook evenly.
- Don’t overmix the batter. This may make the cake’s texture too hard and dense.
- Don’t overbake it. Otherwise it will become dry. Insert a toothpick into the center of the cupcakes on the middle row of pans. If it comes out clean, the cupcake is complete.
Storage and Freezing Instructions
- refrigerator: Because these chocolate cupcakes have cream cheese frosting, they need to be refrigerated. Store in an airtight container in the refrigerator for up to 3 days.
- How to Serve: You can eat it straight from the refrigerator, but it is best to leave it at room temperature for about 30 minutes before serving.
- hang tightly It hasn’t been thawed in 3 months. Thaw in the refrigerator, then freeze and serve.
Variants and Substitutions
- Chocolate Cake Mix: If you can’t find dark chocolate fudge, try Duncan Hines Devil’s Food cake mix.
- Triple Chocolate Cupcakes: Mix sugar-free chocolate chips into batter. Or make a chocolate frosting by adding 3 to 4 tablespoons of unsweetened cocoa powder.
- Don’t like chocolate? Substitute vanilla cake mix and instant pudding.
- No time to make frosting? Feel free to stock up on your favorite brands from the supermarket.
- If you’re not a fan, skip the frosting. Even without the cupcakes, it’s still delicious.
- Is there any vanilla bean paste? Use 1 teaspoon of vanilla extract.
More Easy Desserts to Make with Cake Mixes You’ll Love
For more dessert ideas, check out: cupcake recipes To satisfy your sweet tooth!
produce: night soil
Serving Size: 1 cupcake
Vanilla Bean Cream Cheese Frosting:
Preheat oven to 350°F. Line cupcake tins with cupcake liners and spray with oil to prevent sticking.
In a large bowl, combine pumpkin puree and water. Mix to combine. Add the chocolate pudding mix and mix well. Add chocolate cake mix and whip for 2 minutes.
Fill the cupcake liners ⅔ full and bake for about 25 to 28 minutes, or until a toothpick inserted comes out clean. Cool in pans on a wire rack for 15 minutes.
For frosting:
Place all ingredients in a bowl and beat until smooth.
Put it in a piping bag or use a zip-top bag, cut off the corner, and pipe it onto the cooled cupcakes.
Final step:
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clothing material: 1 cupcake, calorie: 149.5 calorie, carbohydrate: 29.5 g, protein: 3.5 g, province: 3.5 g, Saturated Fat: 2 g, Cholesterol: 9.5 mg, sodium: 429.5 mg, fiber: 1 g, sugar: 12.5 g
