Red Velvet Cupcakes

I made these for a co-workers birthday today. Delicious!

Red Velvet Cupcakes

For Frosting
2/3 c. Jet-Puffed Marshmallow Creme
1 c. Cool Whip Free, thawed
2 oz light cream cheese, softened
1 tbsp. Splenda No Calorie Sweetener (granulated)

For Cupcakes
2 cup Pillsbury Moist Supreme Reduced Sugar Cake Mix, Devil’s Food
2 cup Pillsbury Moist Supreme Reduced Sugar Cake Mix, Classic Yellow
Two 25-calorie diet hot cocoa mix packets
2 egg whites
2 TB mini semi-sweet chocolate chips, divided
1/2 oz. red food coloring

Directions:
Place half of your chocolate chips (2 tbsp.) and the contents of both cocoa packets in a tall glass. Add 12 ounces of 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 tbsp. Splenda until smooth. Fold in Cool Whip. Place bowl in the fridge to chill until cupcakes are ready to be frosted. 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 substitute, remaining chocolate chips, red food coloring, 1 tsp. Splenda, 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. Enjoy!

Yield: 21 cupcakes. 1 cupcake= 199 Calories; 3g Fat (14.8% calories from fat); 3g Protein; 42g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 396mg Sodium. Exchanges: 0 Lean Meat; 0 Fat; 1/2 Other Carbohydrates.

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