1/12th of recipe (1 cupcake): 127 calories, 2.5g total fat (1g sat fat), 248mg sodium, 24g carbs, 1g fiber, 14g sugars, 2.5g protein -- PointsPlus® value 3*
SmartPoints® value 6*
Try to contain yourself… Oh, who are we kidding? Even we can't stay cool around cupcakes topped with marshmallow glaze and crushed candy bars!
1 packet hot cocoa mix with 20 - 25 calories (like Swiss Miss Diet or Nestlé Fat Free)
1 3/4 cups moist-style devil's food cake mix
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
1/4 cup Jet-Puffed Marshmallow Creme
1 tsp. light soymilk or fat-free milk
1 standard-sized Butterfinger bar (2.1 oz.) or 3 Butterfinger Fun Size bars (about 2 inches long)
Preheat oven to 350 degrees. Line a 12-cup muffin pan with foil baking cups, or spray it with nonstick spray.
In a glass, combine cocoa mix with 1/4 cup hot water and stir to dissolve.
Transfer mixture to a large bowl, and add 3/4 cup cold water. Add cake mix and egg substitute. Whisk until smooth.
Evenly distribute mixture among the cups of the muffin pan. Bake until a toothpick inserted into the center of a cupcake comes out clean, 16 - 18 minutes.
Let cool completely, about 10 minutes in the pan and 15 minutes out of the pan.
In a small bowl, thoroughly mix marshmallow creme with soymilk or milk. Drizzle over cupcakes.
Crush candy bar(s) and sprinkle evenly over cupcakes. Enjoy!
MAKES 12 SERVINGS