Better-For-You Chocolate Cupcakes

Replace oil with a secret ingredient in these tasty chocolate cupcakes. MORE+ LESS-

By Betty Crocker Kitchens

October 13, 2016

Ingredients

box (15.25 oz) Betty Crocker™ Super Moist™ devil's food cake mix

pouch (4 oz) 100% spinach purée

1 1/4

cups water

eggs

container (16 oz) Betty Crocker™ Rich & Creamy vanilla or chocolate frosting

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1

Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
2

In large bowl, beat cake mix, spinach purée, water and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups, filling about three-fourths full.
3

Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes. Spread frosting on cupcakes.

For a fun easy treat, sprinkle cupcakes with candy sprinkles immediately after frosting.
For cupcakes at a moment's notice, bake ahead of time, and freeze in airtight container for up to 2 months.