Directions:
- Preheat oven to 350 degrees.
- For frosting, in medium mixing bowl, combine marshmallow creme, cream cheese, and tablespoon of splenda. Stir until well mixed.
- Gently fold in cool whip and refrigerate until ready to use.
- For cupcakes, in a tall glass place half of the mini chocolate chips, hot cocoa mixes, and 1/2 cup of boiling water. Stir until all melted. Add 1 cup cold water and mix well.
- Pour mixture into a mixing bowl, and add cake mixes, egg substitute, remaining chocolate chips, food coloring, splenda, and salt.
- Whisk for 2 minutes until smooth, batter will be thin.
- Pour into 12 lined cupcake pans, or spray muffin pans with nonstick spray.
- Bake 15 to 20 minutes until they appear shiny.
- Allow cupcakes to cool completely, then frost.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 141.08 Kcal (591 kJ) | ||
| Calories from fat | 21.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.39g | 4% | |
|---|---|---|---|
| Cholesterol | 0.72mg | 0% | |
| Sodium | 246.5mg | 10% | |
| Potassium | 70.99mg | 2% | |
| Total Carbs | 26.94g | 9% | |
| Sugars | 8.8g | 35% | |
| Dietary Fiber | 0.26g | 1% | |
| Protein | 3.24g | 6% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.6mg | 3% | |
| Calcium | 74.2mg | 7% | |
| Amount Per 100 g | |||
| Calories | 165.17 Kcal (692 kJ) | ||
| Calories from fat | 25.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.79g | 4% | |
|---|---|---|---|
| Cholesterol | 0.84mg | 0% | |
| Sodium | 288.59mg | 10% | |
| Potassium | 83.11mg | 2% | |
| Total Carbs | 31.54g | 9% | |
| Sugars | 10.3g | 35% | |
| Dietary Fiber | 0.31g | 1% | |
| Protein | 3.79g | 6% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 0.7mg | 3% | |
| Calcium | 86.8mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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