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Home / Recipes / American

Dessert for 16

Chocolate Cupcakes with cream cheese

$2.96for 440 minServes 16

Chocolate cake mix and pudding blend with pumpkin for moist cupcakes, finished with a tangy cream cheese yogurt topping.

Chocolate Cupcakes with cream cheese

Photo: skinnytaste.com

What it costs

Pick your city to see which ingredients are on sale

IngredientAmountCost
Chocolate chips and baking chocolate, 16 oz$0.45/oz typical16 oz$7.39Typical price
Canned pumpkin, 6.5 oz$0.14/oz typical6.5 oz$0.89Typical price
Cream cheese, 8 oz$0.30/oz typical8 oz$2.40Typical price
Sour cream, 2.25 oz$0.14/oz typical2.25 oz$0.30Typical price
Total for the servings shown$11.83

Swaps

  • Swap sour cream for yogurtabout $0.02/oz less at typical prices

Pantry staples you likely have

Syrups, molasses, powdered sugarDried herbs, spices and seasoning blends

Not included in the cost.

  • 40 minstart to table
  • Mediumdifficulty
  • 16servings as written
  • $typical cost tier

AmericanVegetarianKid-friendlyBudgetDesserts

Typical price

$0.74 per serving$2.96 for 4

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

  • 15 1/4 oz duncan hines dark chocolate fudge cake mix
  • 1 1/6 oz instant chocolate pudding
  • 3/4 cup plus 1 tbsp canned pumpkin
  • 1 cup plus 2 tbsp water
  • 8 oz less fat cream cheese
  • 1/4 cup plain low fat greek yogurt
  • 1/3 cup monk fruit sweetener
  • 1 1/2 tsp vanilla bean paste

Steps

  1. Heat the oven to 350°F and line a 16-cup muffin pan.
  2. Stir cake mix, pudding mix, pumpkin, and water until smooth.
  3. Divide the batter among the muffin cups and bake for 18 to 22 minutes, until the tops spring back.
  4. Beat cream cheese, yogurt, monk fruit sweetener, and vanilla bean paste until smooth.
  5. Cool the cupcakes for 10 minutes, then spread the cream cheese topping over them.

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