Lower Cal Chocolate Cupcakes with Chocolate Whipped Cream Frosting
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
For the cupcakes:1 package Betty Crocker Devil's Food Cake Mix1 12oz can Coke ZeroFor the Frosting:1 package Jello Sugar Free, Fat Free Chocolate Pudding mix2 cups Milk (I used 2% for this recipe because it's what I had)1 cup Cool Whip whipped topping
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.
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.
Nutritional Info 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
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