Chocolate Marshmallow Madness Cupcakes

Total Time:
1 hr 5 min
20 min
30 min
15 min

12 servings

  • Cupcakes:
  • 1 packet 25-calorie hot cocoa mix
  • 1/2 (18 1/4-ounce) box devil's food cake mix (about 1 3/4 cups)
  • 1/2 cup fat-free liquid egg substitute
  • 1 tablespoon no-calorie granulated sweetener (recommended: Splenda) or granulated sugar
  • 1/8 teaspoon salt
  • Glaze:
  • 1/4 cup jet-puffed marshmallow creme
  • 1 teaspoon light vanilla soymilk
  • Topping:
  • 1 tablespoon mini semi-sweet chocolate chips, plus more, for optional garnish
  • 12 mini marshmallows, plus more for garnish, optional
Watch how to make this recipe.
  • Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with foil baking cups and/or spray with nonstick spray.

  • For the cupcakes:

  • In a tall glass, combine cocoa mix with 2 ounces hot water. Stir until cocoa dissolves. Add 6 ounces cold water and stir well.

  • In a large mixing bowl, combine cake mix, egg substitute, sweetener, and salt. Add cocoa mixture and whisk until smooth.

  • Evenly distribute cake mixture among the prepared muffin cups.

  • Bake in the oven for about 15 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Remove from oven and let cool.

  • To make the glaze:

  • Put the marshmallow creme in a small dish. Add soymilk and mix well.

  • Once the cupcakes have cooled completely, drizzle marshmallow glaze over them. Top each cupcake with 1/4 teaspoon chocolate chips and one mini marshmallow.

  • Refrigerate until ready to serve. Garnish the cupcakes with additional chocolate chips and marshmallows, if using.

  • PER SERVING (1 glazed and topped cupcake): 113 calories, 2g fat, 230mg sodium, 21.5g carbs, 0.75g fiber, 13.5g sugars, 2g protein

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