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
1/4 cup Jet-Puffed Marshmallow Creme
1 tsp. light vanilla soymilk
1 tbsp. mini semi-sweet chocolate chips
12 mini marshmallows
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
*The PointsPlus® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark.