Low Calorie Chocolate Cupcakes

These Low Calorie Chocolate Cupcakes are the perfect sweet treat for any occasion. Made with Devil's Food cake mix and Greek yogurt, these cupcakes are moist and chocolatey.

Jump to:

• Why You'll Love This Recipe
• Ingredients You'll Need
• Step-By-Step Instructions
• Expert Tips
• Variations
• Storing & Freezing
• Recipe FAQ's
• More Cake Recipes You'll Love
• Low Calorie Chocolate Cupcakes

Check out my Red Velvet Cookie Bars Using Cake Mix and my Pumpkin Spice Chocolate Chip Cookies recipes using cake mix!

These low calorie chocolate cupcakes are a delicious dessert that combines the classic flavor of chocolate with a light and fluffy frosting.

The whipped cream frosting has a light and airy texture that is not too heavy or sweet.

Why You'll Love This Recipe

• This recipe uses a boxed cake mix, which makes the cupcakes very easy and quick to prepare. The frosting is also very easy to make and requires only a few ingredients.
• The chocolate cupcakes are moist, fluffy, and have a rich chocolatey flavor perfect for any chocolate lover.
• This recipe uses fat free Greek yogurt and skim milk in the cupcakes, and sugar free and fat free pudding mix in the frosting, making it a lighter and healthier alternative to traditional cupcakes and frosting.

Ingredients You'll Need

• Chocolate Cake Mix: A boxed cake mix is used as the base for the chocolate cupcakes. Devil's Food cake mix is recommended for a rich and indulgent chocolate flavor.
• Skim Milk: Used to make the chocolate pudding mix, which is used in the whipped cream frosting.
• Water: Added to the cake mix along with Greek yogurt to make the batter for the chocolate cupcakes.
• Fat Free Vanilla Greek Yogurt: Used in place of oil and eggs in the cake mix to reduce the fat content and add moisture to the cupcakes.
• Sugar Free Fat Free Instant Chocolate Pudding: Used to make the whipped cream frosting. It's mixed with skim milk to create a thick and creamy pudding mixture.
• Cream Cheese: Added to the pudding mixture in the whipped cream frosting to add a tangy flavor and creamy texture.
• Lite Whipped Topping: Folded into the pudding mixture to create a light and fluffy whipped cream frosting. It's a lower fat and lower calorie alternative to heavy cream.

Step-By-Step Instructions

For The Cupcakes:

Step 1: Preheat the oven to 350 °F and line a cupcake pan with cupcake liners.

Step 2: In a mixing bowl, combine the cake mix, Greek yogurt, and water. Mix well until there are no lumps and the batter is smooth.

Step 3: Fill each cupcake liner about ⅔ full with the batter.

Step 4: Bake the cupcakes for 14-15 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.

For The Frosting:

Step 1: In a mixing bowl, combine the chocolate pudding mix and skim milk. Mix well until the pudding is thick and creamy.

Step 2: In a separate mixing bowl, beat the cream cheese until it is smooth and creamy.

Step 3: Add the pudding mixture to the cream cheese and mix well until combined.

Step 4: Fold in the whipped topping and mix until the frosting is light and fluffy.

Step 5: Use a piping bag or a spoon to frost the cupcakes with the whipped cream frosting.

NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!

Expert Tips

• When making the cake batter, mix the ingredients just until they are combined. Overmixing can lead to tough and dry cupcakes.
• Use a cookie scoop to portion out the batter evenly into the cupcake liners. This will help make sure that each cupcake is the same size and bakes evenly.
• Make sure that the cream cheese and whipped topping are at room temperature before mixing them into the pudding mixture. This will help prevent lumps and create a smooth and creamy frosting.
• Once the whipped cream frosting is made, chill it in the refrigerator for at least 30 minutes before piping it onto the cupcakes. This will help the frosting hold its shape and prevent it from melting.

Variations

• Chocolate chips: Fold in some chocolate chips to the cupcake batter for extra chocolatey goodness.
• Espresso powder: Add a tablespoon of espresso powder to the cupcake batter for a hint of coffee flavor.
• Different pudding flavors: Instead of chocolate pudding, try using vanilla, butterscotch, or even pistachio pudding mix for a different flavor.
• Fruit: Top each cupcake with sliced strawberries, raspberries, or other fresh fruit for a pop of color and flavor.

Storing & Freezing

Storing: Place the cupcakes in an airtight container. They are best consumed within 3 days of baking. After that, the cupcakes can become stale and the frosting may start to lose its stability. If you're not serving the cupcakes right away, wait to frost them until just before serving.

Freezing: You can freeze the cupcakes without the frosting for up to 3 months. Thaw the cupcakes in the refrigerator overnight before frosting and serving.

Recipe FAQ's

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