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“Low cal alternative to a great dessert”
READY IN:
1hr
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Line 24 (2 1/2 inch) muffin cups with paper liners; set aside.
  2. Prepare cake mix according to lower fat directions, using 3 eggs and applesauce Pour batter into prepared muffin cups.
  3. Bake according to package directions; cool completely.
  4. Freeze 12 cupcakes for future use.
  5. Prepare pudding mix according to package directions, using 2 cups milk; cover and refrigerate.
  6. Combine sugar, cocoa cornstarch and water in a large microwaveable bowl; whisk until smooth Microwave at high 4 to 6 minutes, stirring ever 2 minutes, until slightly thickened Stir in vanilla.
  7. To serve, drizzle 2 tablespoons chocolate glaze over each dessert plate.
  8. Cut cupcakes in half; place 2 halves on top of chocolate on each dessert plate Top each with about 2 heaping tablespoons of pudding.

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