Pumpkin Chocolate Cupcakes with Protein Frosting

A simple recipe for chocolate cupcakes using canned pumpkin topped with a healthier protein-packed frosting

Course Dessert

Cuisine Dessert

Prep Time 10

Cook Time 20

Total Time 30

Servings cupcakes

Calories 224kcal

Author Amee

Ingredients for cupcakes:
1 box chocolate cake mix I love the organic mixes like Arrowhead mills
15 oz can pumpkin
¼ cup egg whites
¼ cup mini semi-sweet chocolate chips
For frosting:
1 cup low-fat cottage cheese
¼ 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 tablespoon instant chocolate pudding mix
1 small tub light cool whip or truwhip for a healthier option

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.