Chocolate Cupcakes…without the guilt!

Yes they contain sugar, but at least they are healthier than some. I do like chocolate every now and then. These cupcakes are a good alternative for something that is not quite as unhealthy for dessert. I have had this chocolate cupcake recipe for years. My mother-in-law gave it to me so long ago and I have made it so many times for the kids. The kids cannot even tell the difference between these Chocolate Cupcakes and the regular ones, made with all of the eggs and oil. This recipe is so quick and simple. It makes for a tasty dessert, while cutting a lot of the calories and fat from the regular recipe. As long as I don’t eat them every day or for every meal, they just aren’t “that bad.” They also have the health benefits of having pumpkin baked right in. I always remind myself that portion control is important. Just because they have less fat does not mean I can have 3. Bake and enjoy without the guilt!

Pick your desired Cake Mix (I use devil’s food chocolate) and set the oven for the temperature that the box instructs:


Combine the cake mix, one 15 oz. can of pumpkin, and 1/2 cup of water (substitute these ingredients for what is listed on the box) in a bowl:

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Spray a muffin pan and bake at temperature listed on box for 15-20 minutes (makes 12 cupcakes):

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I use light whipped cream as a substitute for the icing:




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