German Chocolate Cupcakes

Hungry Girl Calorie Count: 1/12th of recipe (1 cupcake): 138 calories, 3g fat, 258mg sodium, 25.5g carbs, 1g fiber, 15g sugars, 2.5g protein
Original Calorie Count: German Chocolate Cake, Average Slice 375 calories, 20g fat

Prep: 15 minutes
Cook: 20 minutes

You’ll Need: 12-cup muffin pan, foil baking cups or nonstick spray, small bowl, glass, large bowl, whisk

1/4 cup fat-free, low-fat, or light caramel dip (often found in the produce section)
1 tbsp. finely chopped pecans
2 tbsp. shredded sweetened coconut
Half a sugar-free caramel pudding snack with 60 calories or less (like the kind by Jell-O, Handi-Snacks, or Hunt’s)
2 tbsp. mini semi-sweet chocolate chips
2 packets hot cocoa mix with 20 to 25 calories each (like Swiss Miss Diet or Nestle Fat Free)
1 tsp. granulated white sugar
1/8 tsp. salt
1 3/4 cups moist-style devil’s food cake mix
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)

⁃ Preheat oven to 350 degrees. Line a 12-cup muffin pan with foil baking cups, or spray it with nonstick spray.
⁃ In a small bowl, thoroughly mix caramel dip, pecans, coconut, and pudding. Cover and refrigerate.
⁃ In a glass, combine chocolate chips, cocoa mix, sugar or Splenda, and salt. Add 1/4 cup very hot water, and stir until ingredients have mostly dissolved.
⁃ Transfer mixture to a large bowl and add 3/4 cup cold water.
⁃ Add cake mix and egg substitute. Whisk until smooth.
⁃ Evenly distribute batter among cups of the muffin pan. Bake until a toothpick inserted into the center of a cupcake comes out clean, 16 to 18 minutes.
⁃ Let cool completely.
⁃ Evenly top with caramel mixture, serve, and enjoy!


BATTER UP: Before filling the cups, transfer batter to a liquid measuring cup with a spout. Then pour evenly with ease—no mess!

DESSERT TOPPING TIP! When mixing up a small amount of icing or another topping, use a narrow spoon handle to stir. This is especially helpful with sticky ingredients!


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