Dessert

Lower Cal Chocolate Cupcakes with Chocolate Whipped Cream Frosting is for Dessert.

Lower Cal Chocolate Cupcakes with Chocolate Whipped Cream Frosting takes 15 minutes to prepare.

Lower Cal Chocolate Cupcakes with Chocolate Whipped Cream Frosting takes 18 minutes to cook.

Lower Cal Chocolate Cupcakes with Chocolate Whipped Cream Frosting makes 1 servings.

The ingredients for Lower Cal Chocolate Cupcakes with Chocolate Whipped Cream Frosting are:

For the cupcakes:
1 package Betty Crocker Devil's Food Cake Mix
1 12oz can Coke Zero

For the Frosting:
1 package Jello Sugar Free, Fat Free Chocolate Pudding mix
2 cups Milk (I used 2% for this recipe because it's what I had)
1 cup Cool Whip whipped topping

Here is how you make Lower Cal Chocolate Cupcakes with Chocolate Whipped Cream Frosting:

Preheat oven to 325Line cupcake pan with baking cupsEmpty cake mix into a large mixing bowl and pour soda over the top. Use your electric mixer to blend until smooth (about 2 min). Fill each cup about 2/3 full. Bake for 18 min. Cupcakes will be kind flat and crackled on top. While the cupcakes are baking, combine pudding mix and milk until smooth. Refrigerate for about 5 minutes to set. Gently fold in 1 cup whipped topping until uniform in color. Refrigerate while cupcakes cool completely.When cupcakes are cool, spoon on about 2 tbsp of "frosting" for each one. Serving Size: Makes 24 cup cakes with about 2 tbsp Frosting eachNumber of Servings: 1Recipe submitted by SparkPeople user LEIAMLOW.

The nutritional information for Lower Cal Chocolate Cupcakes with Chocolate Whipped Cream Frosting is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 193.3

• Total Fat: 2.8 g
• Cholesterol: 2.5 mg
• Sodium: 441.3 mg
• Total Carbs: 38.8 g
• Dietary Fiber: 1.0 g
• Protein: 2.0 g