Chocolate Marshmallow Madness Cupcakes

Chocolate Marshmallow Madness Cupcakes



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 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 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!

PER SERVING (1 glazed and topped cupcake): 113 calories, 2g fat, 230mg sodium, 21.5g carbs, 0.75g fiber,
13.5g sugars, 2g protein -- PointsPlus® value 3*

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