Tuesday, May 17, 2011

Chocolate cupcakes - healthy and easy version

Chocolate cupcakes, warm out of the oven so good with a cup of tea or coffee to warm you up. So good right now for the unusual really cold May weather Melbourne is experiencing .

The issue for our household is my little boy is allergic to eggs, the common ingredient in most cakes. So I was very happy when I found a recipe in the most recent edition of Better Homes and Gardens for a healthier version of chocolate cupcakes (well they say they are muffins but I think they are more like cupcakes) - instead of using egg you add mashed pumpkin. Sounds odd but delicious.

So how to make them? Simple, just buy a packet of chocolate cake mix and add to the mix two cups of mashed pumpkin and stir until smooth. Put the mixture into cupcake casings or a muffin tin and cook at 200 for 20 minutes.

The kids and hubby and I loved them. Plus it was a fun family activity making them. It will be even better when we get our kitchen and surrounding family space back! On this, the plasterer says he will be finished tomorrow so hope I have some images to share later this week.


  1. Good idea, I love to sneak more veges into the kids. I will have to give these a whirl.

  2. I'll have to make those on the sly! No amount of chocolate would persuade my girls to eat cupcakes if they saw them made with pumpkin. You can guarantee I'll be making them though... gxo


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