Easy Pumpkin Chocolate Cupcakes with Protein Frosting
These pumpkin chocolate cupcakes with protein frosting are very quick to prepare and a delicious healthier dessert option. This simple recipe uses only cake mix, canned pumpkin, egg whites, and chocolate chips to whip up a moist and delicious lower-calorie cupcake topped with a light frosting made with pudding mix, cool whip, and cottage cheese.
The chocolate cupcake is adapted from a Weight Watcher’s recipe and the frosting is adapted from Dashing Dish. I could eat a bowl of this frosting by itself (kind of tastes like rich chocolate mousse……so good!!!)
I love healthier dessert recipes that still taste amazing. This Tofu Chocolate Mousse is incredibly deceptive and packed with quality protein. These Sweet Potato Protein Muffins are another favorite. They are reminiscent of pumpkin pie but much better for you, loaded with protein and naturally sweetened with dates.
If you love the apple peanut butter combo, then you need to give these Gluten-Free Peanut Butter Apple Tartlets a go! With better recipe options, you can have your dessert and nail your healthy eating goals, too! Winning!
Pumpkin Chocolate Cupcakes with Protein Frosting
Ingredients for cupcakes:
1 box chocolate cake mix (I prefer the organic mixes like Arrowhead mills)
1 15oz can organic pumpkin
1/4 cup egg whites
1/4 cup mini semi-sweet chocolate chips
Mix all ingredients together. Batter will be thick. Pour into paper-lined cupcake tins sprayed with cooking spray. Bake at 400 degrees for 20 minutes. *Makes 12 large cupcakes.
For frosting:
1 cup low-fat cottage cheese
1/4 cup cocoa powder
8 packets Whole Earth Sweetener or more to your taste (love this stuff – or your favorite stevia-based or erythritol sweetener)
2 tbsp instant chocolate pudding mix
1 small tub light cool whip (or Truwhip for a healthier option)
Put cottage cheese, stevia, and cocoa powder into a food processor or Vitamix. Blend ingredients until smooth and creamy for 2-3 minutes (you must do it this long to achieve a smooth and creamy texture). Stir in pudding mix until blended and fold in cool whip. Pipe or spread onto cooled cupcakes and serve. Store in a sealed container in the refrigerator.
So delicious!
Pumpkin Chocolate Cupcakes with Protein Frosting
Ingredients
- Ingredients for cupcakes:
- 1 box chocolate cake mix I love the organic mixes like Arrowhead mills
- 15 oz can pumpkin
- 1/4 cup egg whites
- 1/4 cup mini semi-sweet chocolate chips
- For frosting:
- 1 cup low-fat cottage cheese
- 1/4 cup cocoa powder
- 8 packets stevia or a little more to taste (I use the Whole Earth sweetener which is a stevia & monk fruit blend)
- 2 tbsp instant chocolate pudding mix
- 1 small tub light cool whip or truwhip for a healthier option
Instructions
- Preheat oven to 400 degrees F.
- Mix all cupcake ingredients together.
- Batter will be thick.
- Pour into paper lined cupcake tins sprayed with cooking spray.
- Bake at 400 degrees for 20 minutes.
- Put cottage cheese, stevia and cocoa powder into a food processor or Vitamix.
- Blend ingredients until smooth and creamy for 2-3 minutes (you must do it this long to achieve a smooth and creamy texture).
- Stir in pudding mix until blended and fold in cool whip.
- Pipe or spread onto cooled cupcakes and serve.
- Store in the refrigerator.
Nutrition
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first time in ur space…wow..the cupcakes look heavenly dear…great presentation n pics…..following ur space….if u love seafood I have a space only on seafood recipes….do visit in ur free time 🙂
How can these have no comments ?!?!?!?! I am so excited to make these! YUM! And I see someone is making some changes to the blog? I like what I see so far!
Absolutely adorable cupcakes!
This recipe is delicious!
I loved your blog, I will visit more often!
Kisses. (Brazil)
Really cute and delicious cupcakes that the children will love.
Thank you all so much!!
OMG!! those look so delicious so excited to make them.
In the process of baking these right now with my two youngest children!