I call these Chocolate Chocolate Chip Muffins/Cakes a "recipe" recipe because it's the easiest darn thing ever. I originally tried this recipe when I was doing Weight Watchers, but it's just so good (and did I mention easy?) I've made it while on WW or not. I'm sharing it today as the Chocolate Chocolate Chip variety, but there's so much you can do with it, just by changing out the cake mix. Anyway... recipe and pictures!
All you need is a box of Devil's Food cake mix, a can of pumpkin, chocolate chips, and water.
Preheat your oven to 350 degrees, drop cupcake liners in your muffin tin and spray with no-stick spray.
In a large bowl, mix dry cake mix and can of pumpkin. I add at least a 1/4 cup of water to this mixture, because it makes it easier to mix and makes the batter go a little further.
No need to beat the batter to death. It's going to be lumpy. Once combined, add 1/2 cup mini chips (for WW friendly) or 1 cup regular size chips. Or add chocolate chunks... depends on how much gooey chocolate you like.
These cake-muffins don't rise a lot, if any, so I usually aim to fill each cup 3/4 full. This batch made 22 muffins.
Bake at 350 for 8-12 minutes, or until a toothpick comes out clean-ish. I say clean-ish, because these are gooey muffins by nature, thanks to those chocolate chips.
Here you can see the melty chocolate chips and how rich these little cakes are.
Once cooled, I store these in the fridge for up to a week, if they last that long. They taste great out of the fridge but go over-the-top when put in the microwave for 5-10 seconds.
But my super favorite way to eat them? Watch.
While still warm from the oven, or nuked in micro, crumble one (or two!) cakes in a bowl.
And top with whipped cream. This is diet friendly if you use fat free Cool Whip. The cream closest to the cake melts like warm icing and adds to the gooey goodness. Bonus points if you have fresh sliced strawberries or other berries to add to it. Heck, it doesn't even have to be fresh berries! I've had this for breakfast before (not nuking the muffins) with defrosted frozen mixed berries and fat free Cool Whip for the most decadent diet breakfast EVER.
I mentioned before the cakes can be switched up by changing out the dry cake mix and add ins. You don't even need add ins, really. One of my favorites and perfect for fall is spice cake mix and no add ins. Once the cakes have cooled, sprinkle powdered sugar over the top. I find the spice cakes are best served fresh... with coffee of course.
Enjoy this "recipe" recipe!