Decadent Chocolate Pumpkin Fudge Cupcakes Recipe
These rich and moist chocolate cupcakes are made with a blend of Duncan Hines Dark Chocolate Fudge cake mix, instant chocolate pudding, and pumpkin puree for added moisture and subtle flavor. Topped with a creamy, lighter cream cheese frosting sweetened with monk fruit sweetener, they offer a delicious dessert option with reduced sugar and fat.
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Total Time: 38 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Cupcake Batter
- 15.25 oz Duncan Hines Dark Chocolate Fudge cake mix
- 1.17 oz instant chocolate pudding mix (fat free, sugar free)
- ¾ cup plus 1 tbsp canned pumpkin (not pumpkin pie filling)
- 1 cup plus 2 tbsp water
Frosting
- 8 oz less fat cream cheese (softened)
- ¼ cup plain low fat Greek yogurt (2% fat used)
- ⅓ cup monk fruit sweetener (or sugar)
- 1 ½ teaspoons vanilla bean paste
Instructions
- Preheat and prepare cupcake tin: Preheat your oven to 350°F (175°C). Line a cupcake tin with cupcake liners and lightly spray them with oil to prevent sticking.
- Mix wet ingredients and pudding: In a large bowl, combine the canned pumpkin puree and water, stirring well to blend the two thoroughly. Add the instant chocolate pudding mix and stir until fully incorporated.
- Add cake mix and beat batter: Add the Duncan Hines Dark Chocolate Fudge cake mix to the pumpkin and pudding mixture. Beat the combined ingredients for about 2 minutes until the batter is smooth and well blended.
- Fill cupcake liners and bake: Spoon the batter into the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 25 to 28 minutes, or until a toothpick inserted into the center comes out clean.
- Cool cupcakes: Remove the cupcakes from the oven and allow them to cool in the pan on a wire rack for 15 minutes before frosting.
- Prepare frosting: In a mixing bowl, combine softened less fat cream cheese, plain low fat Greek yogurt, monk fruit sweetener, and vanilla bean paste. Beat the mixture until smooth and creamy.
- Frost cupcakes: Transfer the frosting to a piping bag or a zip lock bag with a corner cut off and pipe the frosting onto the cooled cupcakes, decorating as desired.
Notes
- Ensure the canned pumpkin is pure pumpkin and not pumpkin pie filling to avoid added sugars and spices in the cupcakes.
- Using less fat cream cheese and Greek yogurt keeps the frosting lighter without compromising flavor.
- If monk fruit sweetener is unavailable, granulated sugar can be used as a substitute.
- Store cupcakes in an airtight container in the refrigerator to keep the cream cheese frosting fresh.
- Let the cupcakes cool completely before frosting to prevent frosting from melting.