Easy Chocolate Cupcakes with Cake Mix & Pumpkin

Semi-homemade chocolate cupcakes crafted from a simple cake mix, instant pudding, water, and canned pumpkin offer a delightful treat without the need for oil, butter, or eggs. These cupcakes are crowned with a luscious vanilla bean cream cheese frosting that elevates their appeal.

For those who adore the convenience of boxed cake mixes but prefer to skip the excessive amounts of oil or butter outlined in standard instructions, this straightforward chocolate cupcake recipe provides an excellent alternative. By incorporating canned pumpkin, a packet of chocolate pudding mix, and water, you achieve incredibly moist results without relying on oil, butter, or eggs. The cupcakes maintain a soft, rich, and deeply chocolatey texture. Topped off with an uncomplicated yet decadent vanilla bean cream cheese frosting, these treats feel indulgent and special. They serve as a fantastic option whenever you’re seeking a sweet indulgence that’s lighter on fat and calories.

Notes from My Test Kitchen

Over the years, I’ve extensively experimented with various boxed cake mixes, often disregarding the package directions entirely and substituting in creative ingredients such as canned pumpkin, seltzer water, crushed pineapple, or even canned coconut milk to achieve better results. When economic pressures led to smaller box sizes for cake mixes, many of my longstanding recipes required adjustments. Consequently, I meticulously tested and refined this particular version to ensure it performs flawlessly with the current, more compact packaging available on store shelves today.

Why This Cake Mix Hack Works

The magic behind this method lies in how canned pumpkin effectively stands in for the oil and eggs that traditional box cake mix recipes demand. It infuses the batter with ample moisture and provides necessary structure, all without introducing additional fat content. Meanwhile, the instant chocolate pudding mix contributes a layer of luxurious richness and plays a key role in preserving the cupcakes’ tender softness. A modest addition of extra water helps to balance out the denser consistency introduced by the pumpkin, creating a smooth, workable batter. This ingenious combination yields chocolate cupcakes that are exceptionally tender and moist, with absolutely no detectable pumpkin taste whatsoever.

Just 3 core ingredients, alongside water, come together to produce irresistibly delicious chocolate cupcakes that rival any from-scratch version.
Exceptionally moist texture achieved entirely without oil, courtesy of the natural properties of canned pumpkin.
Versatile for countless occasions, whether it’s a romantic Valentine’s Day celebration, a child’s birthday party, or a spontaneous weeknight dessert craving.

Can you detect the pumpkin flavor in these chocolate cupcakes?

No, absolutely not. Pure pumpkin puree possesses a very subtle flavor profile on its own, lacking any bold taste that would stand out. It’s the addition of pumpkin pie spice—comprising cinnamon, nutmeg, ginger, and cloves—that imparts the signature warm, autumnal notes to typical pumpkin desserts.

In this recipe for chocolate cupcakes using boxed cake mix, the canned pumpkin serves solely as a moisture booster, given the absence of any added fats. The robust cocoa powder and sweetness from the sugar completely overshadow the pumpkin’s mild essence, ensuring a pure chocolate experience.

Ingredients You’ll Need

Gather these essential components to whip up your chocolate cupcakes using cake mix. For precise quantities, refer to the detailed recipe card provided further below.

Cake Mix: This recipe is optimized for a 15.25-ounce box of Duncan Hines Dark Chocolate Fudge cake mix. Keep in mind that different brands may vary slightly in size, which could influence the outcome if your box isn’t exactly 15.25 ounces.
Instant Chocolate Pudding Mix: This enhances both moisture levels and intensifies the chocolate flavor profile. Opt for a sugar-free, fat-free variety if available to keep things lighter.
Canned Pumpkin: Provides vital moisture along with a boost of fiber, all without any added fat content.
Water: Essential for thinning the batter to a perfect consistency, making it easy to blend all elements smoothly.

Vanilla Bean Cream Cheese Frosting

Reduced-fat cream cheese: Offers the rich flavor and velvety texture desired in professional frosting, while containing about one-third less fat compared to full-fat versions. Avoid using nonfat cream cheese, as it won’t yield the same results.
Low-Fat Greek Yogurt: Contributes to a creamy consistency without significantly increasing the calorie count.
Monk Fruit Sweetener: A zero-calorie, low-carb option that’s perfect for guilt-free indulgence; however, traditional granulated sugar works just as well if that’s your preference.
Vanilla Bean Paste: Delivers a more potent and aromatic vanilla flavor than standard extract, making a noticeable difference in taste.

How to Make Semi-Homemade Chocolate Cupcakes

Prior to diving into the cupcake preparation, remove the cream cheese from the refrigerator and allow it to soften at room temperature. Attempting to prepare the frosting with chilled cream cheese leads to poor incorporation, often resulting in an unappealing lumpy texture. Detailed, printable instructions are available in the recipe card at the end of this guide.

Combine the wet ingredients: In a spacious mixing bowl, thoroughly blend the pumpkin and water until fully incorporated.
Incorporate the dry ingredients: Gradually stir in the pudding mix, followed by the cake mix, ensuring even distribution.
Fill the cupcake liners: Transfer the prepared batter into a muffin tin that’s been lined with liners lightly sprayed with oil to prevent sticking.
Bake the chocolate cupcakes: Set your oven to 350°F and bake until a toothpick inserted into the center of a cupcake emerges clean. Allow them to cool in the pan before gently removing.
Prepare the cream cheese frosting: Use a hand mixer or stand mixer to beat together all frosting components until achieving a silky, smooth consistency.
Decorate the cupcakes: Transfer the frosting to a piping bag or a resealable plastic bag with the corner snipped off. Pipe generously onto the fully cooled cupcakes. For a simpler approach, use a spatula to spread the frosting evenly across the tops.

Tips for the Best Chocolate Cupcakes

Lightly spray the paper liners with cooking spray. Since these healthier chocolate cupcakes omit oil and butter entirely, they have a tendency to adhere to the liners without this precaution.
Avoid overfilling the liners. Fill each one about two-thirds full to promote even rising, prevent spillover, and ensure uniform baking throughout.
Resist the urge to overmix the batter. Excessive mixing can develop too much gluten, leading to a tough, dense crumb rather than the light texture you desire.
Monitor baking closely to avoid overbaking, which can result in dry cupcakes. Test doneness by inserting a toothpick into the center of a cupcake from the middle of the pan; when it withdraws clean, they’re ready.

Storage and Freezing Instructions

Refrigerator Storage: Due to the cream cheese-based frosting, these chocolate cupcakes must be kept chilled. Place them in an airtight container and store in the refrigerator for up to three days.
Serving Suggestion: While perfectly edible directly from the fridge, allowing the cupcakes to temper at room temperature for approximately 30 minutes enhances their flavor and texture significantly.
Freezing Option: For longer preservation, freeze the unfrosted cupcakes for up to three months. Thaw them overnight in the refrigerator, then apply frosting just before serving.

Variations and Substitutions

Alternative Cake Mix: If Dark Chocolate Fudge isn’t available, Duncan Hines Devil’s Food cake mix makes a suitable replacement with comparable results.
Triple Chocolate Cupcakes: Elevate the chocolate intensity by folding in sugar-free chocolate chips directly into the batter. For chocolate frosting, incorporate 3 to 4 tablespoons of unsweetened cocoa powder into the cream cheese mixture.
Not a Chocolate Fan? Easily adapt by using vanilla cake mix paired with instant vanilla pudding mix for a lighter profile.
Short on Time for Frosting? Opt for your preferred store-bought variety to save effort without sacrificing enjoyment.
Frosting-Free Option: The cupcakes stand wonderfully on their own if you prefer to skip the topping altogether.
Vanilla Bean Paste Substitute: In its absence, 1 teaspoon of pure vanilla extract provides a reliable flavor alternative.

Recipe Details

Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes | Yield: 24 servings | Serving Size: 1 cupcake

Ingredients:

15.25 oz Duncan Hines Dark Chocolate Fudge cake mix
1.17 oz instant chocolate pudding mix, fat-free and sugar-free
¾ cup plus 1 tbsp canned pumpkin (not pumpkin pie filling)
1 cup plus 2 tbsp water

For the Vanilla Bean Cream Cheese Frosting:

8 oz reduced-fat cream cheese, softened
¼ cup plain low-fat Greek yogurt (2% preferred)
⅓ cup monk fruit sweetener (or granulated sugar)
1 ½ teaspoons vanilla bean paste

Instructions:

Preheat your oven to 350°F. Prepare a cupcake tin by lining it with liners and giving them a light spray of oil to prevent sticking.
In a large bowl, whisk together the pumpkin puree and water until smoothly combined. Add the chocolate pudding mix and stir thoroughly. Next, incorporate the chocolate cake mix and beat for about 2 minutes until the batter is uniform.
Distribute the batter into the cupcake liners, filling each about ⅔ full. Bake for 25 to 28 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan on a wire rack for 15 minutes before transferring to a rack to cool completely.

For the Frosting:

In a mixing bowl, combine all frosting ingredients and beat with a mixer until perfectly smooth and creamy.
Transfer to a piping bag or zip-top bag, snip off the corner, and pipe onto the cooled cupcakes.

Nutritional Information per Serving (1 cupcake): Calories: 149.5 kcal, Carbohydrates: 29.5 g, Protein: 3.5 g, Fat: 3.5 g, Saturated Fat: 2 g, Cholesterol: 9.5 mg, Sodium: 429.5 mg, Fiber: 1 g, Sugar: 12.5 g