Chocolate Marshmallow Madness Cupcakes

By ClaudiaJan

Ingredients

• Cupcakes
• One 25-calorie packet hot cocoa mix (like Swiss Miss Diet or Nestlé Fat Free)
• Half of an 18.25-oz. box (about 1 3/4 cups) moist-style devil's food cake mix
• 1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
• 1 tbsp. Splenda No Calorie Sweetener (granulated) or granulated sugar
• 1/8 tsp. salt
• Glaze
• 1/4 cup Jet-Puffed Marshmallow Creme
• 1 tsp. light vanilla soymilk
• Topping
• 1 tbsp. mini semi-sweet chocolate chips
• 12 mini marshmallows
• PER SERVING (1 glazed and topped cupcake): 113 calories, 2g fat, 230mg sodium, 21.5g carbs, 0.75g fiber, 13.5g sugars, 2g protein -- PointsPlus™ value 3*
• Prep: 20 minutes
• Cook: 15 minutes

Details

Servings 12
Adapted from hungry-girl.com

Preparation

Step 1

Preheat oven to 350 degrees.

In a tall glass, combine cocoa mix with 2 oz. hot water. Stir until cocoa dissolves. Add 6 oz. cold water and stir well. Set aside.

In a large mixing bowl, combine cake mix, egg substitute, sweetener, and salt. Add the hot cocoa mixture and whisk until smooth.

Line a 12-cup muffin pan with foil baking cups and/or spray with nonstick spray. Evenly distribute cake mixture among the cups.

Bake in the oven for about 15 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Remove from oven and let cool.

To make the glaze, put marshmallow creme in a small dish. Add soymilk and mix well.

Once cupcakes have cooled completely, drizzle marshmallow glaze over them. Top each cupcake with 1/4 tsp. chocolate chips and 1 mini marshmallow.

Refrigerate until ready to serve. Enjoy!

MAKES 12 SERVINGS