Chocolate Creamy Cupcakes(1 Gram Fat) - cooking recipe

Ingredients

1 batch no-fat chocolate cake batter
1 pkg. (4 serving size) instant French vanilla pudding
1 3/4 c. evaporated skim milk (not sweetened condensed)

Preparation

Line muffin tins with paper baking cups.
Fill each with 1/3 cup batter.
Bake 20 to 25 minutes at 350\u00b0.
Cool.
Prepare pudding using skim evaporated milk instead of 2 cups whole milk. Refrigerate until set, about 1 hour.
With thin sharp knife, slice off tops of cupcakes.
Spread bottom with about 1 1/2 tablespoons pudding each.
Replace tops.
Sprinkle with confectioners sugar.