Red Velvet Insanity Cupcakes

So you guys asked, and here it is. Red Velvet Insanity Cupcakes! It's from Hungry Girl 200 under 200, and they are gosh darn delicious. This recipe makes 12 cupcakes and the serving size is just one, but they're pretty big cupcakes. 140 calories, 3g fat, 262mg sodium, 24.5g carbs, 0.5g fiber, 15g sugars, 3g protein, 4 WW points plus.

Cupcakes

1 cup moist-style devils food cake mix

1 cup moist-style yellow cake mix

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 tbsp red food coloring

1 tsp no calorie sweetener

1/8 tsp salt

Frosting

6 tbsp Jet-Puffed Marshmallow Creme

6 tbsp Cool Whip Free, thawed

1/4 cup fat-free cream cheese, room temperature

1 tbsp no calorie sweetener

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 cold water and mix well.

Pour cocoa mixture into a large mixing bowl. Add cake mixes, egg substitute, remaining chocolate chips, food coloring, no calorie sweetener, and salt. Whisk for about 2 minutes, until smooth and blended. Batter will be thin, but dont worry-your cupcakes will puff up once baked. 

Line a 12-cup muffin pan with baking cups and/or spray with nonstick spray. Evenly distribute batter among the cups (2 1/8 cups per cupcake). Bake in the oven for 15 to 20 minutes. Cupcakes will look shiny when done. 

Allow cupcakes to cool completely, then evenly distribute the frosting over the tops.