The Loch Ness monster. Pegasus. Men who love Dancing with the Stars . We've all heard of them, sure, but actually seen them for ourselves? Not a chance. Until recently, I could say the same thing for a low-fat, low-calorie chocolate cupcake. And then my mom sent me a recipe...
Now I'm pretty hard to please when it comes to low-fat eating. I despise all but one fat free salad dressing, since they all have an aftertaste similar to Gatorade. And fat free cheese, well, if on occasion I eat it, it's not because I enjoy it. Reduced fat peanut butter? Ridiculous; it has the same nutritional excesses the regular stuff does, only it's sweet and gross.
But you don't have to take my word for it. Mom made these cupcakes for the family trip to Hawaii, and even the men -- Mr. Food Musings, Little Brother, The Boyfriend and Dad -- all gobbled them up without divining their secret. And at book club last week, I slipped them in after a cheesy lasagna. Sure, I dressed them up with a spoonful of whipped cream and a few shavings from a Scharffen Berger chocolate-hazelnut bar. But the fact that N. ate 3 of them -- 3!!! -- tells you something.
Serves 24 (2 WW points apiece)
Mix one box of instant chocolate cake mix with 1 14-ounce can of puréed pumpkin and 1 egg white (or 1 egg beater egg). With a wooden spoon or a mixer, beat until smooth. Tip into cupcake tins lined with cupcake liners (trust me -- these babies are so moist they stick to your fingers). Cook according to box directions (mine said 350 for 24 minutes). Let cool.