Skinny Chocolate Pudding Cupcakes

  • Author: Julianne Bayer
  • Prep Time: 15 mins
  • Cook Time: 14 mins
  • Total Time: 29 minutes
  • Yield: 20 cupcakes 1x


  • 1 Box Betty Crocker Chocolate Fudge Cake Mix
  • 1 Can Diet Coke
  • 1 pkg (3.4oz) Sugar-free, fat-free chocolate pudding mix
  • 1 ¾ C Skim milk
  • 1 pkg Cool Whip Free (or Lite) 8oz
  • Sugar-free hot fudge sauce (optional)


  1. Preheat oven to 350°F.
  2. Prepare cupcakes by combining your chocolate cake mix and diet coke, whisking until cake mix is dissolved and well mixed. Divide batter between lined cupcake pan.
  3. Bake at 350°F for 14-16 minutes. Check the cupcakes for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcakes are done.
  4. Allow the cupcakes to cool completely. Use the end of wooden spoon to poke 3-4 holes in the top of the cupcakes.
  5. In a separate bowl, combine chocolate pudding mix and skim milk. Whisk until pudding mix is dissolved. Immediately (before the pudding has set) put prepared pudding mix in a measuring cup. Gently pour the pudding mix over each cupcake, dividing as evenly as possible. Pudding mix will absorb into the cupcakes.
  6. Refrigerate for at least 10 minutes until the pudding is set.
  7. Top cupcakes with whipped cream, dividing evenly between cupcakes. Drizzle with sugar-free chocolate fudge sauce if desired.
  8. Keep refrigerated or freeze leftovers.


Total Weight Water Point Plus= 73 points. To find the individual serving, divide by the total number of cupcakes. For this recipe, I got 20 cupcakes, but it can be stretched to 24 cupcakes. For 20 servings, it is 4 points. For 24 servings, it is 3 points. Points are calculated based on Fat-Free Cool Whip. If you are using Cool Whip Lite, you will need to add 5 points to the overall total.
I specified Betty Crocker Cake Mix because the flavor is my favorite. You can substitute any cake mix you want.