Super Moist Low Fat Chocolate Cupcakes

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.

Citrus Kabobs

4 Chicken Breasts< skinned and boned Fresh mint sprigs, to garnish
Orange, lemon, or lime slices to garnish

For the Marinade:

Finely grated rind and juice of 1/2 orange Finely grated rind and juice of 1/2 lemon or lime
2 Tablespoons olive oil 2 Tablespoons honey
2 Tablespoons chopped, fresh mint 1/4 teaspoon ground Cumin
(or 1 Tablespoon dried) salt and black pepper

1. Cut the chicken into 1 inch cubes
2. Mix the marinade ingredients into a glass or ceramic bowl. Add the chicken cubes and marinate for at least 2 hours.
3. Thread the chicken pieces onto skewers and broil or grill over low coals for 15 minutes, basting with the marinade and turning frequently. Serve garnished with extra mint and citrus slices, if desired.