Mini Halloween Pumpkin Chocolate Cupcakes


  • 1/2 cup all-purpose flour
  • 4 tbsp. stevia
  • 2 tbsp. dark cocoa powder
  • 1/2 tsp. baking soda
  • pinch of salt
  • 4 tbsp. low-fat chocolate milk or water
  • 4 tbsp. coconut oil melted
  • 1/2 tsp. vanilla extract
  • 3 tbsp. dark chocolate chips melted

For Frosting:

  • 1/2 cup store bought frosting 3 tbsp. set aside
  • food coloring: red, blue, green, yellow


  1. Preheat oven to 325F.

  2. In a small bowl, whisk together flour, sugar, cocoa powder, baking soda and salt.

  3. Add in milk, oil and vanilla and mix well. Stir in melted chocolate chips.

  4. Spoon mixture into a prepared mini cupcake pan and bake for 15-18 minutes, or until firm.

  5. Cool completely before frosting.

  6. For frosting, add yellow and red food coloring to frosting, make desired orange color. Set aside. With 3 tablespoons of plain frosting, add green food coloring to make green color. Frost cupcakes with orange frosting. With green frosting stroke a green stem on the top of the mini cupcake (at 12 o’clock) to make a pumpkin. 

Recipe Notes

NOTE: You can also use Greek yogurt with a hint of food dye as a low-sugar frosting substitute if you prefer.


Nutrition Facts per cupcake: 170 calories, 19 g CHO, 10 g Fat, 1 g PRO, 49 g sodium, 12 g sugar