I generally only use cake mixes to make cookies, but I saw a recipe similar to this and decided since I’m trying to keep my girlish figure, plus have my cake and eat it too, I’d give it a try. I was very surprised with how moist and rich these cupcakes were.
Combine:
- 1 chocolate cake mix (I used dark fudge because I like rich chocolate, but use whatever you prefer)
- 8 ounces fat-free Greek yogurt
- 2 eggs
- 1/4 C water
- 1 t almond extract
After this is mixed well, scoop batter into a muffin pan lined with papers, filling each cup about half full. Bake at 325 degrees for 15-25 minutes. These make 16-18 cupcakes
These little guys puff up beautifully and taste like a rich chocolate cake. The yogurt also makes the cake more dense than preparing it with the traditional oil which I like. It always annoyed me how flimsy cake from a cake mix is. If I’m going to sink my teeth into a chocolatey cupcake, I want it to have some substance to it! But remember, dense doesn’t mean dry. These cupcakes are far from dry.
While the traditional oil adds about 950 calories to a cake mix, the 8 ounces Greek yogurt only add 170 to the ENTIRE MIX! That’s why each of these little babies only has about 104 calories! You’re welcome.
You can top these with traditional frosting or with whipped topping. Try stirring 1 teaspoon of pumpkin-pie spice into a tub of fat-free or light whipped topping and spreading it on top. Now we can all have our cake and eat it too!
