I have discovered the perfect sweet tooth snack. Seriously, these 2 ingredient mini chocolate muffins are amazing. Ok, technically they may actually be cupcakes. But calling them muffins makes me feel so much better about how many I allow myself to consume at one time.
A dear friend dropped off a large zip-loc bag full of them right after I had Griffin, which was the perfect little bit of chocolate to have around for those early newborn days.
Unfortunately they didn’t last long. Between my constant need for chocolate and my ravenous kids, they were gone in no time. I just had to reproduce whatever my friend did to get them so perfectly moist and chocolatey.
Then I found out they only had two ingredients in them. I LOVE EASY.
And unless you’ve had them before, I bet you’ll never guess what’s in these tiny muffin-cupcakes. I was shocked when I found out. Even my twin sister, who’s pretty great in the kitchen, guessed a whole lot of possible ingredients but didn’t guess the right combo.
Are you ready for it?
Chocolate cake mix and canned pumpkin.
Is it just me or does that sound like a very strange combination for a dessert? But I’m telling you–it works. These are probably the most moist (moistest?) muffins I’ve ever had. They’re dairy free which I know is a plus for some.
These things are great for: snacking during the newborn stage, making a huge amount and freezing them for when you have a craving and just need something small (one batch makes 48 muffins!), offering to the kids for a meal-time bribe/reward (yes we bribe our kids with treats), and just general snacking.
And they’re itty bitty so you don’t need to feel guilty for having a few throughout the day.
Try them! I’m pretty sure you will love them.
- 1 box of chocolate cake mix
- 1 can of pumpkin
- Optional: mini chocolate chips
- Preheat oven to 400
- Spray a mini muffin pan with non-stick cooking spray
- Mix the two ingredients together well; you don't want any dry cake mix left
- *Do not add any of the other ingredients listed on the cake box directions
- Bake for 15-17 minutes or until toothpick comes out clean (you don't want to over bake)
- Makes 48 mini muffins