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.
Photo: skinnytaste.com
What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost | |
|---|---|---|---|
 | Chocolate chips and baking chocolate$0.45/oz typical | 16 oz | $7.39Typical price |
 | Canned pumpkin$0.14/oz typical | 6.5 oz | $0.89Typical price |
 | Cream cheese$0.30/oz typical | 8 oz | $2.40Typical price |
| Sour cream or plain yogurt$0.14/oz typical | 2.25 oz | $0.30Typical price |
| Total for the servings shown | $11.83 | ||
Pantry staples you likely have
Syrups, molasses, powdered sugarDried herbs, spices and seasoning blends
Not included in the cost.
Swaps
- Swap Sour cream or plain yogurt for Yogurtabout $0.02/oz less at typical prices
- 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
- Heat the oven to 350°F and line a 16-cup muffin pan.
- Stir cake mix, pudding mix, pumpkin, and water until smooth.
- Divide the batter among the muffin cups and bake for 18 to 22 minutes, until the tops spring back.
- Beat cream cheese, yogurt, monk fruit sweetener, and vanilla bean paste until smooth.
- Cool the cupcakes for 10 minutes, then spread the cream cheese topping over them.
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