Chocolate Surprise Cupcakes

Serving Size: 
1 cupcake
Serves: 
24
Cost Per Serving: 
.12
Ingredients: 
  • 1 can (15 ounces) pumpkin
  • 1  box (18 ounces) chocolate cake mix
  • 3 eggs
  • 3/4 cup (6 ounces) apple juice
  • 1/2 cup chopped walnuts
Instructions: 
  1. Preheat oven to 350°F. Grease or spray muffin tins.
  2. Combine the pumpkin, cake mix, eggs, and apple juice in a large mixing bowl.
  3. Beat batter well. Fill muffin tins 2/3 full of batter. Sprinkle walnuts on top.
  4. Bake according to package directions for cupcakes (about 20 minutes).
  5. Cupcakes are done when a toothpick inserted into a cupcake comes out clean.
  6. Let cool on rack for 5-10 minutes. Remove from tin.

Options:

  • Use a white or spice cake mix with 1 tablespoon of cinnamon or pumpkin pie spice added to batter.
  • Bake recipe in 9 x 13-inch cake pan or 10 x 15-inch jelly roll pan.
  • Use toothpick method in Step #5 to test for doneness.
  • Serve with low fat or fat free frozen topping.
Tips: 
  • Store in an airtight container or freeze in a freezer bag.
  • Freeze cupcakes that you will not use in four days.
  • 1/3 cup measure works well to scoop batter into muffin tin.
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