Skinny, Decadent, Dark Chocolate Cupcakes to Celebrate Skinny Kitchen’s 1st Birthday!

It just wouldn’t be a birthday celebration without some kind of cake. Since I adore cupcakes, I decided to bake a bunch for this special day.  These are so rich and chocolaty and have a super yummy chocolate frosting, too.  Cupcakes work well because they create an instant portion control, if you eat just one!  These skinny cupcakes are another one of my “no time to bake” recipes because it uses a cake mix. They come together so simply, adding all skinny.  I’m using a little oil, applesauce, fat-free sour cream and a combination of eggs and egg whites.  The skinny for 1 cupcake, 253 calories, 8 grams of fat and 7 Weight Watchers POINTS PLUS.  One Sprinkles chocolate cupcake has 459 calories and 26.9 grams of fat!  These reduced-fat cupcakes will be a huge hit at your next birthday bash or celebration.

Prep Time: 15 minutes (including the frosting)

Bake Time: 25-35 minutes

Cake Ingredients

1 (16.5 ounces) Duncan Hines Dark Chocolate Fudge Cake Mix or Devils Food Cake Mix

2 tablespoons flour

1 (3.8 oz) package of instant chocolate fudge pudding mix

1 cup fat-free sour cream

½ cup warm water

¼ cup unsweetened applesauce

2 tablespoons canola oil

1 teaspoon vanilla extract

2 eggs

2 whites

Chocolate Fudge Frosting Ingredients

2 cups powdered sugar

¼ cup unsweetened cocoa powder (see shopping tip )

2-2½ tablespoons reduced-fat milk

1 tablespoon reduced-fat butter or Smart Balance Light

½ tablespoon corn syrup, optional

1 teaspoon vanilla extract

¼ cup mini semisweet chocolate chips for topping


1. Preheat oven to 350 degrees.  Coat one or two muffin tins with cooking spray.  Line the cups with cupcake papers.

2. In an electric mixer or using a hand mixer, combine all cupcake ingredients except eggs and whites.  Beat well.

3. Add eggs and egg whites.  Mix well.

4. Fill each cupcake cup just to the top.  Do not mound or over fill.

5. Bake for 25-30 minutes until a toothpick inserted comes out clean.  Let them cool before frosting.  Bake remaining 6 cupcakes and cool.

6. To make frosting: Using a mixer, add powder sugar, cocoa, milk, butter, corn syrup and vanilla.  Mix until smooth.  It should be quite thick but easy to enough to frost.

7. Frost each cupcake with a light amount of frosting and decorate with a little mini chocolate chips.

8. Store covered on counter top or in the refrigerator.  These cupcakes also freeze great.

Makes 18 cupcakes


Food Fact
Cupcakes are all the rage and have been for the past several years.  I’m comparing this skinny cupcake with Sprinkles in Beverly Hills, California.  All day long people line up to get one of their famous cupcakes!

Shopping Tips

Duncan Hines cake mixes are by far the best ones on the market.  Dark Chocolate Fudge is one of their newer flavors.  If you can’t find it, use their Devils Food mix.

I used chocolate fudge instant pudding mix but chocolate or devils food will also work.

Look for the best quality unsweetened cocoa available.  Many markets sell brands such as, Droste and Scharffenberger.  World Market or William Sonoma also sell good quality cocoa.  These taste so much better than Hershey’s or Nestles.

Prep Tip

Corn syrup is added to many frosting and glazes to keep them from looking dull.  It adds a nice sheen.  If you choose to omit it, just add a little more milk.

Weight Watchers (old points)
Weight Watchers POINTS PLUS 7

SKINNY FACTS: for 1 cupcake
253 calories, 8g fat, 5g protein, 44g carbs, 1g fiber, 360mg sodium, 19g sugar
FAT FACTS: for 1 Sprinkles chocolate cupcake
459 calories, 27g fat, 4g protein, 53g carbs, 2g fiber, 195mg sodium, 45g sugar

If you make this recipe, let me know how you liked it. Leave me a comment below or give it a rating. Thanks so much. Happy Skinny Cooking!