We were all so full that we didn't want birthday cake. I decided to make some for dinner tonight. I remembered I had the ingredients for a healthier version I heard about from (among other sources) Hungry Girl, so of course I went that route.
When we went to Mexico a few years ago, I bought some delicious hot chocolate mix. The secret to the scrumptiousness called Mexican chocolate is that it has cinnamon added. I decided to recreate that flavor in this batch.
All you have to do is beat together:
- Chocolate cake mix
- Small can of canned pumpkin (straight pumpkin, not the pie mix kind)
- 1/2 cup water
- 1-2 tsp. cinnamon
Mix it all up together. I used cupcake liners, but greasing the pans with cooking spray will work as well. (It might be even better, as a bit of the cake did stick to the wrapper. You can spray the paper liners too.) Cook at 350 degrees for about 20-25 minutes. Ta-da!
You can just eat them as-is. I just did and it was delish! If you want a topping, you could use powdered sugar, a dab of dulce de leche (I do the -ahem- more dangerous method of boiling unopened cans of condensed milk for a few hours) or fruit.
The Nutritional Facts:
I just added the calories together from my deluxe moist chocolate fudge cake mix and the canned pumpkin.
Each cupcake has:
- 91 calories
- 2 g fat
- 215 mg sodium
- 17.3 g carbohydrates
- 9.5 g sugars
- 1.7 g fiber
- 1.3 g protein
Have you made this type of cake before? Tips so they won't stick? What would you top them with?