Low fat, low carb brownie cupcakes

I was watching the Food Network this weekend and the Hungry Girl was on. She was making foods that you could replace some of your guilty pleasures with. She made kale chips to replace potato chips. She made butternut squash fries. The one I knew I had to try though, were these brownie cupcakes. So easy, low fat and they are so delicious!

Brownie cupcakes

1 box chocolate cake mix (I used the Sugar Free type)
1 can pumpkin (do not use pumpkin pie mix)

1. Preheat oven to temperature instructed on package of cake mix. Line muffin tin with cupcake liners.
2. In a medium mixing bowl, combine pumpkin and cake mix. Stir until combined. It will seem dry, but it will come together, just keep mixing. Fill cupcake liners about 3/4 full. Bake as instructed on package of cake mix for cupcakes.
3. Allow to cool and you can either frost or eat as is. YUM!

Almond Joy Cupcakes

Yum! Try these! I used a recipe for the topping and glaze from foodnetwork.com. You can find that recipe here Almond Joy Cupcakes CAKE 1 box coconut cake mix 1/3 cup applesauce (substitution for oil in cake mix) 3 eggs 1 1/3 cup water 1/3 cup minced almonds COCONUT TOPPING 14 oz shredded coconut 1 Tbsp powdered sugar 2 cups milk (original recipe calls for whole milk- I used 1/2 cup coffee creamer and 1 1/2 cup skim milk) 1/2 tsp vanilla extract Pinch of salt CHOCOLATE GLAZE AND GARNISH 6 oz bittersweet or semisweet chocolate 3 Tbps light corn syrup 1 Tbsp unsalted butter 3 Tbsp hot water (I forgot to put this in and it came out fine) Whole almonds for garnish 1. Preheat oven as directed on box of cake mix. Line cupcake pan with paper liners 2. In a large mixing bowl, combine cake mix, eggs, applesauce, water, minced almonds and mix with electric mixer as directed on box. Fill cupcake liners 2/3 full. 3. Bake cupcakes as directed on package. Remove from oven and allow to cool completely. Using a spoon, scoop out the center of the top of the cupcake to make room for coconut topping. 4. While cupcakes are cooling, prepare the coconut topping. In a medium saucepan, stir together milk, coconut, powdered sugar, and vanilla. Bring to a boil over medium high heat stirring occasionally. Reduce heat to medium or medium-low and allow to simmer until most of the milk has absorbed (approx 15 minutes) stirring occasionally. Allow to cool. 5. In a microwave safe dish, combine chocolate, corn syrup, butter. Cover bowl with plastic wrap. Microwave at 50% power for 1 minute. If chocolate is completely melted, remove from microwave, stir and keep warm. If not completely melted, continue to microwave until melted. 6. Fill top of cupcakes with coconut topping and top with chocolate glaze. Top with whole almond for garnish.