Have you ever heard of a chocolate cupcake that provides 60% of the Vitamin A you needed in a day? Today is your lucky day!
My first experience with surprise cake was a layer cake made with spice cake mix and pumpkin pie spice. It tasted good. However, if it is not chocolate I usually don’t spend the calories on cake. We experimented a bit and came up with chocolate cupcakes made with pumpkin and apple juice. Believe it or not, there is no oil added at all.
I love this recipe because it is super simple, lower in calories than the usual cupcake, and more nutritious. I bought a pack of 6 juice boxes which I use just for this cake. It is super moist so I freeze what I am not going to use in the next 4 days .
Chocolate Surprise Cupcakes
Serving Size: 1 cupcake | Serves: 24 | Cost Per Serving: .12
- 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 *
*the walnuts are optional, but they are included in the nutrition facts
- Preheat oven to 350°F. Grease or spray muffin tins.
- Combine the pumpkin, cake mix, eggs, and apple juice in a large mixing bowl.
- Beat batter well. Fill muffin tins 2/3 full of batter. Sprinkle walnuts on top.
- Bake according to package directions for cupcakes (about 20 minutes).
- Cupcakes are done when a toothpick inserted into a cupcake comes out clean.
- Let cool on rack for 5-10 minutes. Remove from tin.
- You can use a white or spice cake mix with 1 tablespoon of cinnamon or pumpkin pie spice added to batter instead of the chocolate cake.
- 1/3 cup measure works well to scoop batter into muffin tin.
- Instead of cupcakes you can bake the cake 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 whipped topping.