Chocolate Cupcakes

Ingredients

• 15.25 oz Duncan Hines Dark Chocolate Fudge cake mix
• 1.17 oz instant chocolate pudding (fat free, sugar free)
• ¾ cup PLUS 1 tbsp canned pumpkin (not pumpkin pie filling)
• 1 cup PLUS 2 tbsp water
• 8 oz less fat cream cheese (softened)
• ¼ cup plain low fat Greek yogurt ( (I used 2%))
• ⅓ cup monk fruit sweetener (or sugar)
• 1 ½ teaspoons vanilla bean paste

Instructions

1. Preheat oven to 350°F. Line a cupcake tin with cupcake liners and spray with oil, to avoid sticking.
2. Combine pumpkin puree and water in a large bowl; mix to combine. Add chocolate pudding mix and mix well.  Add chocolate cake mix and beat 2 minutes.
3. Fill cupcake liners ⅔ full and bake about 25 to 28 minutes, or until a toothpick inserted comes out clean. Cool in pan on wire rack for 15 minutes.
4. Combine all the ingredients in a bowl and beat until smooth.
5. Add to a piping bag or use a zip lock bag and cut the corner off, pipe onto the cooled cupcakes.