Ingredients:
- 18.25 oz Duncan Hines Dark Chocolate Fudge cake mix
- 1.4 oz sugar free, fat free, instant chocolate pudding
- 1 cup canned pumpkin (not pumpkin pie filling)
- 1 1/3 cups water
Directions:
Preheat oven to 350°. Line a cupcake tin with cupcake liners.
Combine pumpkin puree and water in a large bowl; mix to combine. Add chocolate pudding mix and mix well.
Add chocolate cake mix and beat 2 minutes.
Fill cupcake liners 2/3 full and bake about 25 - 28 minutes, or until a toothpick inserted comes out clean. Cool in pan on wire rack for 15 minutes.
For the glaze, make your favorite butter cream icing, but add a little more milk to make it a bit more runny. Drizzle the icing on the cupcakes in a random pattern.
Here is my favorite butter cream icing recipe:
1 box powdered sugar
1 cube butter, softened
1 tsp vanilla
1/4 cup milk
Whip together until frosting consistency. Add more milk to taste.
For chocolate frosting alternative, add 2-3 heaping tbsp powered cocoa to above ingredient list.
