Chocolate Marshmallow Madness Cupcakes
- Level: Easy
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 113
- Total Fat
- 2 grams
- Sodium
- 230 milligrams
- Carbohydrates
- 21.5 grams
- Dietary Fiber
- 0.75 grams
- Protein
- 2 grams
- Sugar
- 13.5 grams
- Total: 1 hr 5 min
- Active: 20 min
Ingredients
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
Directions
- 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.