Skinnytaste · by Gina Homolka★ 4.6 (12)
Chocolate Cupcakes
NUTRITION · PER SERVING40M COOK
CAL 8%·PRO 6%
CARBS 25G67% OF CAL
1G FIBER11G ADDED1G INTRINSIC12G OTHER12G TOTAL SUGAR
FAT 4G22% OF CAL
2G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Chocolate cupcakes made with pumpkin and sweetened with monk fruit, topped with a cream cheese frosting. They're fudgy and moist with a subtle sweetness. A dessert for chocolate lovers.
dessertamericanbaked good🔥 ovengluten freevegetarian
View the full recipe on Skinnytaste →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 15.25 oz Duncan Hines Dark Chocolate Fudge cake mix
- 1.17 oz instant chocolate pudding (fat free, sugar free)
- ¾ cup PLUS 1 tbsp canned pumpkin (not pumpkin pie filling)
- 1 cup PLUS 2 tbsp water
- 8 oz less fat cream cheese (softened)
- ¼ cup plain low fat Greek yogurt ( (I used 2%))
- ⅓ cup monk fruit sweetener (or sugar)
- 1 ½ teaspoons vanilla bean paste
At a glance
PER SERVING · TIME 40M
CAL 8%·PRO 6%
CARBS 25G67% OF CAL
1G FIBER11G ADDED1G INTRINSIC12G OTHER12G TOTAL SUGAR
FAT 4G22% OF CAL
2G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 438mg
- Total sugar
- 12g
- Added sugar
- 11g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 185mg
- Calcium
- 73mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 438MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.