Lower Cal Chocolate Cupcakes with Chocolate Whipped Cream Frosting

0SHARES
Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 193.3
  • Total Fat: 2.8 g
  • Cholesterol: 2.5 mg
  • Sodium: 441.3 mg
  • Total Carbs: 38.8 g
  • Dietary Fiber: 1.0 g
  • Protein: 2.0 g

View full nutritional breakdown of Lower Cal Chocolate Cupcakes with Chocolate Whipped Cream Frosting calories by ingredient
Report Inappropriate Recipe

Submitted by: LEIAMLOW
Lower Cal Chocolate Cupcakes with Chocolate Whipped Cream Frosting

Introduction

This is a combination of a few recipes I've found on line. I've tried to get the nutrition info as accurate as possible based on servings. This is a combination of a few recipes I've found on line. I've tried to get the nutrition info as accurate as possible based on servings.
Number of Servings: 1

Ingredients

    For the cupcakes:
    1 package Betty Crocker Devil's Food Cake Mix
    1 12oz can Coke Zero

    For the Frosting:
    1 package Jello Sugar Free, Fat Free Chocolate Pudding mix
    2 cups Milk (I used 2% for this recipe because it's what I had)
    1 cup Cool Whip whipped topping

Directions

Preheat oven to 325
Line cupcake pan with baking cups
Empty cake mix into a large mixing bowl and pour soda over the top. Use your electric mixer to blend until smooth (about 2 min). Fill each cup about 2/3 full. Bake for 18 min. Cupcakes will be kind flat and crackled on top.
While the cupcakes are baking, combine pudding mix and milk until smooth. Refrigerate for about 5 minutes to set. Gently fold in 1 cup whipped topping until uniform in color. Refrigerate while cupcakes cool completely.
When cupcakes are cool, spoon on about 2 tbsp of "frosting" for each one.

Serving Size: Makes 24 cup cakes with about 2 tbsp Frosting each

Number of Servings: 1

Recipe submitted by SparkPeople user LEIAMLOW.





0SHARES

Great Stories from around the Web

Rate This Recipe