Low Fat Low Cholesterol Chocolate Cake Cupcakes Recipe

Indulge your chocolate cravings guilt-free with these heavenly low-fat, low-cholesterol chocolate cupcakes! This recipe is surprisingly light yet decadent, perfect for satisfying your sweet tooth while sticking to your diet. Easily adaptable for either a 9x13 inch cake or individual cupcakes (fill cupcake liners to the top!). Prepare to be amazed by the rich chocolate flavor without the heaviness. Get ready for a delicious treat that's both healthy and satisfying!

Prep Time 15 mins
Cook Time 55 mins
Calories 42.9 kcal
Protein 2g
Rating 4.9 (15 Reviews)
Low Fat Low Cholesterol Chocolate Cake Cupcakes 25

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Low Fat Low Cholesterol Chocolate Cake Cupcakes

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How to Make Low Fat Low Cholesterol Chocolate Cake Cupcakes

  1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners or grease a 9x13 inch baking pan.
  2. In a large bowl, combine cake mix, pumpkin puree, water, and cinnamon. Mix until thoroughly blended. The batter will be thick.
  3. If making cupcakes, fill each liner almost to the top. If making a cake, pour batter into the prepared 9x13 inch pan.
  4. Bake for 20-25 minutes for cupcakes, or 40-45 minutes for a 9x13 inch cake, or until a toothpick inserted into the center comes out clean.
  5. Let the cake or cupcakes cool completely before frosting.
  6. While the cake cools, prepare the frosting: In a medium bowl, combine instant chocolate pudding mix and milk. Whisk until smooth.
  7. Gently fold in the Cool Whip until combined. Adjust the amount of Cool Whip to your desired consistency.
  8. Once the cake is completely cool, frost generously and enjoy!

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

13g

Fat

7g

Carbs

1g

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