Low Fat Chocolate Mummy Cupcakes Recipe Recipes Net

Ingredients

18.25ozDark Chocolate Fudge cake mixlike Duncan Hines

1.4ozinstant chocolate puddingsugar free, fat free

1cupcanned pumpkinnot pumpkin pie filling

1⅓cupswater

2cupsconfectioners sugar

¼cuplight butterlike Land O Lakes, melted

1tspwhite vanilla extract

1tbspboiling water

36M&M’s

Preheat oven to 350 degrees F, then line a cupcake tin with cupcake liners.

Combine the pumpkin and water in a large bowl, then mix to combine.

Add the chocolate pudding mix, then mix well.

Add the chocolate cake mix, then beat for 2 minutes.

Fill cupcake liners ⅔ full.

Bake for 25 to 28 minutes, or until a toothpick inserted comes out clean.

Cool in pan on wire rack for 15 minutes.

Combine the confectioners’ sugar, melted light butter, vanilla and enough water, starting with 1 tablespoon and adding more if needed.

Place the frosting into a piping bag, then cut the tip off.

Pipe the frosting over the cooled cupcakes.

Press 2 M&M’s with the letters upside down, of the same color, on each cupcake to create the eyes.

Serve, and enjoy!