38 Reviews

made these today and frosted with chocolate butter cream frosting (so ok, they were no longer low fat :-) but oh so yummy!! the recipe made 19 cupcakes, very rich and dense brownie like.

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rbaugie June 24, 2012

I am not a sweets person at all but today I needed a pick up...I spotted the chocolatty cup cakes at our work cafe' and found out they were these, WOW, what a rich moist gooey wonder...and no frosting at all!!! I was hooked and now am going to make them too thanks to the recipe here on this site. I was surprise to find it contained pumpkin. I have used applesauce or puree prune, but this is by far the best YUM

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gcorida January 26, 2011

Delicious! My husband, who doesn't even care for desserts, loved these cupcakes. We couldn't even tell there was pumpkin in it. They come out nice and moist. I had to cook these for 30-35 minutes. The recipe made 20 cupcakes.

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kyrazeilinger September 19, 2010

I also used 1/2 cup of water and threw in 1 1/2 tsp of cocoa powder. I folded in some peanut butter chips and frosted with chocolate buttercream frosting. I doubt they were very low fat after my additions but dang were they tasty!!!

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jmarchuk July 22, 2010

Wow! These are wonderful and I don't even eat sweets! My BF loves them and was in a panic when I had moved them from the countertop! (teehee) I have a habit of taking goodies to work and he did not want these to go! I did have to cook them for an additional 15 mins. and I used the touch and spring back sugestion for making sure they were done! This is a keeper!

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vacationgal June 29, 2010

I followed other suggestions to only use 1/2 cup of water. I thougth the first batch still tasted a little pumpkiny so I added about a cup and a quarter of chocolate chips which made them a little more chocolatey and less pumpkiny. I am supposed to ice them for a baby shower, but they are so good without any icing.

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Gretchen Prem June 12, 2010

These really are awesome cupcakes, i use 1/2 cup water and also add in 3/4 cup mini chocolate chips to the batter which i find makes them even more delcious :) frosted with vanilla icing and bam! im gonna try with peanut butter frosting next...

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Baker #831774 March 24, 2010

After reading reviews I decrease the water to 1/2 cup. I baked 12 in my regular oven exactly by the time listed and they turned out moist & delicious. I took the additional mix and baked 6 large ones in my convection oven at 300 for 30min and they also turned out perfect. I use silicone cupcake liners that always work so well for me. Unusual to hit the right cooking time the first time around. Thanks for such an easy/delicious recipe. Plan to add toasted chopped walnuts next time

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Va. February 17, 2010

Well, I screwed this one up royally and STILL it came out a hit, which can only mean that if the messed up batch was this great, the real recipe must be heaven. I grabbed a can of what I thought was pumpkin, but turned out to be pumpkin PIE FILLING. Then I can't find my box of devil's food, so I substituted chocolate fudge. And now I need to freeze them to slow the pace at which we're eating them. YUMMMMMMM!!!!!!! Thanks so much for such a great recipe. ETA: I have now made it both ways and hae decided that I prefer the pie filling. But the original is still quite tasty!

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Meal Murderess October 19, 2009
Chocolate Cupcakes