Monday, June 25, 2012

Healthier Mexican Chocolate Cupcakes

Last Friday was my birthday (35, thank you very much!).  I did splurge and go to Tucano's (a Brazilian churrasco where they bring around meats on swords and have lots of buffet yumminess), but it was totally planned and accounted for in my Weight Watchers points, so I did just fine.

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?

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