1 c. Pillsbury Devil's Food Cake Mix, reduced sugar
1 c. Pillsbury Yellow Cake Mix, reduced sugar
2 25 calorie diet hot cocoa mix packets
1 egg
2 egg whites
1/4 c. semi-sweet chocolate chips, divided
1/2 oz. red food coloring
1 t. sugar
1/8 t. salt
Frosting-
6 T. marshmallow cream
6 T. cool whip, thawed
1/4 c. fat-free cream cheese, softened
1 T. sugar
Instructions
Place half of your chocolate chips (2 T.) and the contents of both
cocoa packets in a tall glass. Add 12 oz. boiling water, and stir until
chips and cocoa mix have dissolved. Place glass in the freezer until
mixture is cold (about 30 minutes).
Meanwhile, preheat oven to 350 degrees. In a bowl, mix together
marshmallow creme, cream cheese, and 1 T. sugar until smooth.
Fold in Cool Whip. Place bowl in the fridge to chill until cupcakes
are ready to be frosted.
Note- This frosting did not turn out when I attempted it the first
time I tried it, so then I just ended up buying store-bought
frosting.
Once the cocoa in the freezer has chilled, give it a stir, and pour
it into a large mixing bowl. Add the cake mixes, egg/egg whites,
remaining chocolate chips, red food coloring, 1 t. sugar, and
salt. Using a whisk or fork, mix batter 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 spray lightly with nonstick spray (or simply
spray the pan with nonstick spray). Evenly spoon batter into the
pan. Place pan in the oven, and bake for 15 - 20 minutes.
Cupcakes will look shiny when done. Once cupcakes have cooled
completely, evenly spread the frosting over them.
Serving size- 1 cupcake with frosting
WW pointsplus- 3
Originally Submitted
5/5/2011
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