HG Red Velvet Insanity Cupcakes

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Nutritional Info
  • 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

View full nutritional breakdown of HG Red Velvet Insanity Cupcakes calories by ingredient
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This 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
Number of Servings: 17


    For Cupcakes:
    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

    For Frosting:
    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)


Preheat oven to 350 degrees.

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.

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