WEEKDAYS 1e|12c|p

Hungry Girl's Chocolate Marshmallow Madness Cupcakes

A Healthy and Delicious Dessert!
skill level
Over 8
You want dessert but are trying to avoid all the calories? Lisa Lillien's got the perfect solution with her chocolate marshallow cupcakes.
  • For Cupcakes:2 cups moist-style chocolate cake mix (1/2 of an 18.25-ounce box)One 25-calorie packet diet hot cocoa mix1/2 cup fat-free liquid egg substitute1 tablespoon Splenda No Calorie Sweetener
  • granulated1/8 teaspoon saltFor Glaze:1/4 cup Jet-Puffed Marshmallow Creme1 teaspoon light vanilla soymilkFor Topping:1 tablespoon mini semi-sweet chocolate chips12 mini marshmallows
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    One 25-calorie packet diet hot cocoa mix
    1 cup cold water
    1/4 cup hot water
    Preheat oven to 350 degrees.
  • 2
    2 cups moist-style chocolate cake mix (1/2 of an 18.25-ounce box)
    1 tablespoon Splenda No Calorie Sweetener, granulated
    1/8 teaspoon salt 1/2 cup fat-free liquid
    In a tall glass, combine cocoa mix with 1/4 cup hot water. Stir until cocoa dissolves. Add 1 cup cold water and stir well.
  • 3
    egg substitute
    In a large mixing bowl, combine cake mix, Splenda, and salt.
  • 4
    1/4 cup Jet-Puffed Marshmallow Creme
    1 teaspoon light vanilla soymilk 
    Add egg substitute and cocoa mixture, then whisk until smooth. Line a 12-cup muffin pan with baking cups and/or spray with nonstick spray. Evenly distribute cake mixture among the cups. Bake in the oven for about 15 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Remove from oven and let cool.
  • 5
    1 tablespoon mini semi-sweet chocolate chips
    12 mini marshmallows
    For the glaze, place marshmallow creme in a small dish. Add soymilk and mix well.
  • 6
    Once cupcakes have cooled completely, drizzle marshmallow glaze over them. Top each cupcake with 1/4 teaspoon chocolate chips and one mini marshmallow. Refrigerate until ready to serve.

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