Dessert
Low Fat Chocolate Mummy Cupcakes
Soft low fat chocolate cupcakes wear delicate bands of light vanilla buttercream that melt on the tongue, each sweet strip giving way to rich cocoa crumb beneath. Two bright candy eyes peek from the creamy surface, promising playful bites that taste every bit as festive as they look.
- Total
- 45 min
- Prep
- 45 min
- Serves
- 18
Nutrition per Serving
- Calories
- 165
- Protein
- 1g
- Carbs
- 32g
- Fat
- 4g
- Fiber
- 2g
- Sugar
- 24g
- Sodium
- 301mg
Ingredients
- 18 Super Moist Low Fat Chocolate Cupcakes
- 2 cup confectioners' sugar
- 1/4 cup light butter (Land O Lakes*)
- 1 tsp white vanilla extract
- 1 tbsp boiling water
- 36 m&m's
Instructions
- Start with my basic Super Moist Low Fat Chocolate Cupcakes recipe, without the chocolate frosting.
- When cooked and cooled you can decorate with the frosting.
- For the frosting: combine confectioners' sugar, melted light butter, vanilla and enough water to achieve frosting consistency, starting with 1 tbsp and adding more if needed.
- Place frosting into a piping bag, cut the tip off and pipe onto cupcakes. (no need for a fancy tip unless of course you want to use one!)
- While frosting is still wet, press 2 m&m's (letter side down) of the same color on each cupcake to create the eyes.