- Servings Per Recipe: 17
- Amount Per Serving
- Calories: 96.2
- Total Fat: 2.2 g
- Cholesterol: 0.7 mg
- Sodium: 189.8 mg
- Total Carbs: 17.6 g
- Dietary Fiber: 0.3 g
- Protein: 1.9 g
HG Red Velvet Insanity CupcakesSubmitted by: SSHIVY
IntroductionThis recipe is from the Hungry Girl 200 Under 200 cookbook by Lisa Lillien This recipe is from the Hungry Girl 200 Under 200 cookbook by Lisa Lillien
1 cup moist-style devil's food cake mix (1/4 of an 18.25-ounce box)
1 cup moist-style yellow cake mix (1/4 of an 18.25-ounce box)
Two 25-calorie 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 Sweetener (granulated)
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 cool 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 and a 6-cup muffin pan with baking cups and/or spray with nostick spray. Evenly distribute batter amoung 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 17 servings.
Number of Servings: 17
Recipe submitted by SparkPeople user SSHIVY.