I served these adorable mummy cupcakes at my recent Halloween dinner party for a group of friends. Not only are they delicious, but they are hauntingly cute! M&Ms for eyes, frosting for mummy wrap, and a moist chocolate cupcake to boot. These made a great goodie bag gift to take home at the end of the night, but don't feel bad if you are tempted to eat it on the way to the car.
Skinny Chocolate Mummy Cupcakes
- 1 18.25-oz. Duncan Hines Dark Chocolate Fudge cake mix
- 1.4 oz. sugar free, fat free instant chocolate pudding
- 1 cup canned pumpkin
- 1 1/3 cups water
- 1 can vanilla frosting
- 1 bag m&m’s
Preheat oven to 350 degrees F. Line a cupcake tin with liners.
Combine pumpkin puree and water in a large bowl or stand mixer; mix to combine. Add chocolate pudding and mix well.
Add chocolate cake mix and beat for 2 minutes.
Fill cupcake liners 2/3 full and bake 25-28 minutes, until a toothpick inserted in the middle comes out clean. Let them cool to room temperature or overnight.
Put frosting in a piping back or a ziplock bag with the bottom corner cut off. Pipe the frosting in zig-zag lines across the top of the cupcakes and place 2 M&Ms for eyes on each cupcake.