Happy Labor Day!
While you’re out celebrating your contribution to the national economy, perhaps sharing the holiday with friends or family at an end-of-summer BBQ, don’t forget to treat yourself to a little dessert. That easy-moist-mouthful-of-chocolate-goodness kind of dessert that’s going to raise eyebrows – and have you barely lifting a finger.
This recipe is a spin-off of one of my favorite Weight Watchers chocolate chip bundt cake recipes. But we were in the mood for red velvet, and I needed cupcakes, so here. we. go.
1 – 16.5 oz Red Velvet Cake Mix
1 – 3.4 oz instant chocolate pudding mix
8 oz. Fat Free Egg Substitute
8 oz. Fat Free Sour Cream
3/4 cup water
2 tbsp. vegetable oil
1-1/2 tsp vanilla extract
2 cans whipped cream cheese frosting
Foil-and-paper cupcake liners
- Preheat oven to 350F.
- Line a cupcake pan with foil-and-paper liners.
- Combine cake mix, pudding mix, egg substitute, sour cream, water, oil & vanilla in a large mixing bowl with an electric mixer.
- Spoon batter into lined cupcake pan.
- Bake until a wooden toothpick inserted near the center of the cupcake pan comes out clean, about 22-25 minutes (this is a very moist cake recipe so “clean” means not clumpy or sticky – there will be a little residue left on the toothpick).
- Remove cupcakes from pan and allow to cool completely on a wire rack.
- Frost with whipped cream cheese frosting.
- Makes 20 cupcakes.
If you want to get fancy . . .
Fill a quart size ziploc freezer bag with the whipped cream cheese frosting, pressing frosting to one corner of the bag. Clip a small opening in the corner of the bag and pipe frosting onto cooled cupcakes (in a circular motion from the center out).