Hungry Girl Red Velvet Insanity Cupcakes (Ww - 3 Points) Recipe

Name: Hungry Girl Red Velvet Insanity Cupcakes (Ww - 3 Points)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: for cupcake; 1 cup pillsbury moist supreme reduced sugar devils food cake mix; 1 cup pillsbury moist supreme reduced-sugar yellow cake mix; 2 (1 ounce) fat free powdered cocoa mix, packets (diet); 1/2 cup fat-free liquid egg product (like Egg Beaters); 1/4 cup semisweet mini chocolate chips, divided; 1/2 ounce red food coloring; 1 teaspoon Splenda granular, no calorie artificial 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, softened; 1 tablespoon Splenda granular, no calorie artificial sweetener (granulated)

Servings: persons

for cupcake
1 cup pillsbury moist supreme reduced sugar devils food cake mix
1 cup pillsbury moist supreme reduced-sugar yellow cake mix
2 (1 ounce) fat free powdered cocoa mix, packets (diet)
1/2 cup fat-free liquid egg product (like Egg Beaters)
1/4 cup semisweet mini chocolate chips, divided
1/2 ounce red food coloring
1 teaspoon Splenda granular, no calorie artificial 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, softened
1 tablespoon Splenda granular, no calorie artificial sweetener (granulated)

1
Place half of your chocolate chips (2 tbsp.) and the contents of both cocoa packets in a tall glass.
2
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).
3
Meanwhile, preheat oven to 350 degrees. In a bowl, mix together marshmallow creme, cream cheese, and 1 tablespoons Splenda until smooth. Fold in Cool Whip.
4
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.
5
Add the cake mixes, egg substitute, remaining chocolate chips, red food coloring, 1 teaspoons 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!
6
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.
7
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.

653

kcal

Calories

Fat

136

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: for cupcake, 1 cup pillsbury moist supreme reduced sugar devils food cake mix, 1 cup pillsbury moist supreme reduced-sugar yellow cake mix, 2 (1 ounce) fat free powdered cocoa mix, packets (diet), and more.

Yes, Hungry Girl Red Velvet Insanity Cupcakes (Ww - 3 Points) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Hungry Girl Red Velvet Insanity Cupcakes (Ww - 3 Points)

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