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!


HG Tip! If frozen for longer than 1 1/2 hours, allow cupcakes to slightly thaw before eating, about 5 minutes. 

*The PointsPlus® and SmartPoints® 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 and SmartPoints® trademark.

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