Mini Halloween Pumpkin Chocolate Cupcakes
These mini pumpkin chocolate cupcakes are naturally portion controlled (perfect for the kids), take only minutes to make, and are extremely decadent.
Servings 8 cupcakes
Calories 196kcal
Equipment
- A couple of mixing bowls
- Mini cupcake pan
Ingredients
- 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
Instructions
- Preheat oven to 325F.
- In a small bowl, whisk together flour, sugar, cocoa powder, baking soda and salt.
- Add in milk, oil and vanilla and mix well. Stir in melted chocolate chips.
- Spoon mixture into a prepared mini cupcake pan and bake for 15-18 minutes, or until firm.
- Cool completely before frosting.
- 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.
Notes
NOTE: You can also use Greek yogurt with a hint of food dye as a low-sugar frosting substitute if you prefer.
Nutrition
Calories: 196kcal | Carbohydrates: 22g | Protein: 2g | Fat: 12g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 122mg | Potassium: 118mg | Fiber: 2g | Sugar: 12g | Vitamin A: 15IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg