Pin TRY: Low Fat Chocolate Cupcakes

Hello, October!

 Hello and Happy Tuesday, blog world. With this strange fall weather - some days it's cold, some days it's warm, some days I have no idea it's just weather... it's always a good day for a chocolate cupcake. If it's a low fat chocolate cupcake to top it off - sign me up. AND to make this recipe more "fall-ish," I used pumpkin puree in place of all the butter, eggs, etc. 

Ta-da! End product!

I viewed the original pin on Pinterest by clicking on this link. This was incredibly easy to make because there are only three ingredients and no prep time needed. So, it's very hard for someone like me to mess up. Yes! Okay, let's get started. 1) Turn on oven to 350 degrees. Check. I can do that. Okay, next? 2) Mix together chocolate cake mix (low fat) and pumpkin. The recipe calls to use a mixer, but I was lazy and just used a spoon. I hate having to clean (lick) the mixers. Struggle. Also, you just have to add in the cake mix and the pumpkin - you don't have to put in all the egg/oil/water/etc stuff that the back of the cake mix box calls for. 3) Add in a few chocolate chips...3 1/2)and then eat some for good measure. 4) Put some tins in your muffin pan and put the mix to each tin. 5) Put in for 22-25 minutes. 6) Eat, enjoy, fall in love.

Please feed us, Mommy!

This was very easy to make and made about 20 cupcakes. They were so yummy and even lasted for a few days after and were still super fresh. I even brought them in to my co-workers 3 days after making them and they thought I was a bakery goddess. Not quite there, but give me a few more Pinterest projects and we'll see what happens. They even smelled so good that my two little pup pups were in the kitchen begging for a nibble. Sorry, girls can't have this one, but they do look super cute.



 
Happy crafting!