Categories: Cupcakes
Ingredients
- CUPCAKES:
- * 1 packet 25-calorie hot cocoa mix
- * 1/2 (18 1/4-ounce) box devil's food cake mix (about 1 3/4 cups)
- * 1/2 cup fat-free liquid egg substitute
- * 1 tablespoon no-calorie granulated sweetener (recommended: Splenda) or granulated sugar
- * 1/8 teaspoon salt
- GLAZE:
- * 1/4 cup jet-puffed marshmallow creme
- * 1 teaspoon light vanilla soymilk
- TOPPING:
- * 1 tablespoon mini semi-sweet chocolate chips, plus more, for optional garnish
- * 12 mini marshmallows, plus more for garnish, optional
Directions
-
Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with foil baking cups and/or spray with nonstick spray.
-
For the cupcakes:
-
In a tall glass, combine cocoa mix with 2 ounces hot water. Stir until cocoa dissolves. Add 6 ounces cold water and stir well.
-
In a large mixing bowl, combine cake mix, egg substitute, sweetener, and salt. Add cocoa mixture and whisk until smooth.
-
Evenly distribute cake mixture among the prepared muffin 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 the marshmallow creme in a small dish. Add soymilk and mix well.
-
Once the cupcakes have cooled completely, drizzle marshmallow glaze over them. Top each cupcake with 1/4 teaspoon chocolate chips and one mini marshmallow.
-
Refrigerate until ready to serve. Garnish the cupcakes with additional chocolate chips and marshmallows, if using.
-
RVING (1 glazed and topped cupcake): 113 calories, 2g fat, 230mg sodium, 21.5g carbs, 0.75g fiber, 13.5g sugars, 2g protein