Cupcakes:
1 c pillsbury reduced sugar devil's food
1 c pillsbury reduced sugar classic yellow
2- 25 calorie diet hot cocoa mix packets
1/2 c fat free liquid egg substitute
1/4 c mini semi-sweet chocolate chips, divided
1/2 oz red food coloring
1 tsp splenda
1/8 tsp salt
- 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 F.
- 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).
- Line a 12 cup muffin pan with baking cups and spray lightly with nonstick spray ( or simply spray the pan).
- 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 frost with cream cheese icing. (I used store bought whipped cream cheese icing to save time)- Made approximately 16 cupcakes
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