This is the 3rd recipe in my series of cupcakes from HungryGirl’s cookbook. I made these by request for my girl, Ashley who is still imprisoned in Bancroft Hall for 3 more years. They are absolutely incredible, I highly recommend trying this recipe. The cupcakes were very moist and delicious on their own, but paired with a light, sweet cream cheese frosting they are just to die for! You would never believe these are better for you if I hadn’t told you already. They taste like they’re high in calories. See for yourself:
…And, I didn’t change or mess up anything in the recipe!! Here it is:
1 cup moist-style devil’s food cake mix (1/4 of 18.25 oz box)
1 cup moist-style yellow cake mix (1/4 of 18.25 oz box)
Two 25 calories packets diet hot cocoa mix
1/2 cup fat-free liquid egg substitute
1/4 cup mini semi-sweet chocolate chips, divided
1 tablespoon red food coloring
1 teaspoon Splenda No Calorie Sweetener (granulated)
1/8 teaspoon salt
6 tablespoons Jet-Puffed Marshmallow Creme
6 tablespoons Cool Whip Free (thawed)
1/4 cup fat-free cream cheese (room temperature)
1 tablespoon Splenda No Calorie Sweetner (granulated)
Directions: Preheat oven to 350. In a medium mixing bowl, combine all frosting ingredients except for the Cool Whip until mixed well. Fold in Cool Whip and refrigerate until cupcakes are ready to be frosted. In a tall glass, place half of the mini chocolate chips and the contents of both cocoa packets. Add 1/2 cup boiling water and stir until chips and cocoa mix have dissolved. Add 1 cup cold water and mix well. Pour cocoa mixture into a large mixing bowl. Add cake mixes, egg substitute, remaining chocolate chips, food coloring, Splenda and salt. Whisk for about 2 minutes, until smooth and blended. Batter will be thin, but don’t worry–your cupcakes will puff up once baked! Line a 12-cup muffin pan with baking cups and/or spray with nonstick spray. Evenly distribute batter among the cups. Bake in the oven for 15-20 minutes. Cupcakes will look shiny when done. Allow cupcakes to cool completely, then evenly distribute the frosting over the tops. Enjoy! Makes 12 servings.
PER SERVING (1 frosted cupcake): 140 calories, 3g fat, 262mg sodium, 24.5g carbs, 0.5g fiber, 15g sugars, 3g protein.