1pkg instant chocolate puddingI used sugar-free, fat-free Chocolate Fudge
½box Devil’s Food cake mix
4 ½tablespoonegg whitesequivalent to 1 ½ eggs
¾cupbrewed coffeeroom temperature
¼cupyogurtI used vanilla Greek
chopped up chocolate bar
chocolate syrup
whipped cream to garnish
Instructions
Mix milk and chocolate pudding mix until smooth and refrigerate while you prepare the rest of the recipe. (I used less of a milk to pudding mix ratio than the instructions on the back of the box call for because I wanted a thicker pudding.)
Preheat oven to 350°F. Mix the ½ box of cake mix with egg whites, coffee, and yogurt and mix until all ingredients are well-integrated and no clumps remain. Note: this too is a departure from the traditional cake mix instructions on the box. No oil, no water, no problems – these modifications produce a pillowy-soft cupcake.
Grease 10-12 wells of a cupcake pan with cooking spray (depending on how much batter you have – I wasn’t precise with halving the cake mix box so I ended up with ten cupcakes and not twelve). Fill each well ¾ full. Bake for 18-21 minutes or until tester inserted into tallest part comes out clean. Let cool to room temperature.
Once cupcakes have cooled, hollow out inside of each. I totally used this recipe as an excuse to go and buy a cupcake corer, but I’m sure a knife and a spoon will do the trick.
To fill the cupcake, layer 1-2 tablespoon of chocolate pudding, a sprinkling (or more) of chopped chocolate, a drizzle of chocolate syrup, more chocolate pudding, etc. until filling is flush with cupcake edges. This isn’t an exact science – the best part is that you get to call the shots and add whichever ingredients you want, in the quantities you want, as you see fit.
Right before serving, place a dollop of whipped cream atop each cupcake and drizzle with chocolate syrup and remaining chopped chocolate.
Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.