PER SERVING (1/12th of recipe, 1 mini ice cream cake): 136 calories, 3.5g fat, 131mg sodium, 22.5g carbs, <0.5g fiber, 14g sugars, 2.5g protein -- PointsPlus® value 4*
These are SO cute and delicious you might find yourself making 'em for everyone's birthday. (If you do, you'll instantly become 37 percent more popular.)
1/4th of an 18.25-oz. box (about 1 cup) moist-style devil's food cake mix
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
1 tbsp. mini semi-sweet chocolate chips
3 cups light chocolate chip ice cream (vanilla with chocolate chips, like the kind in the Dreyer's/Edy's Slow Churned Light line)
1 1/2 cups Cool Whip Free, thawed
2 tbsp. sprinkles
Preheat oven to 350 degrees. Line the cups of a 12-cup muffin pan with baking cups; set aside.
In a large bowl, combine cake mix, egg substitute, and 1/2 cup water. Whisk until completely blended.
Add chocolate chips to the bowl and gently stir. Evenly distribute mixture among the cups of the muffin pan. (Cups will be about one-third full.)
Bake in the oven until a toothpick inserted into the center of a cupcake comes out mostly clean, 20 - 22 minutes.
Let cupcakes cool completely, at least 30 minutes.
Remove cupcakes from the pan. Evenly top cupcakes with ice cream, 1/4 cup per cupcake. Evenly top each cupcake's ice cream layer with 2 tbsp. Cool Whip and 1/2 tsp. sprinkles.
Transfer cupcakes to a large platter that will fit in your freezer, or place them back in the cooled muffin pan.
Freeze for at least 1 1/2 hours, until ice cream is firm and Cool Whip is frozen. Then eat!
MAKES 12 SERVINGS
HG Tip! If frozen for longer than 1 1/2 hours, allow cupcakes to slightly thaw before eating, about 5 minutes.