Hg'S Death By Chocolate Cupcakes - Ww Points = 2

• 2 cups chocolate cake mix (moist style, half of an 18.25-oz. box)
• 2 ounces hot cocoa mix (25 calorie packets)
• 1/2 cup liquid egg substitute (fat free like Egg Beaters Original)
• 2 tablespoons semisweet mini chocolate chips
• 1 teaspoon artificial sweetener (Splenda granulated)
• 1/8 teaspoon salt

1. Place chocolate chips 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.
3. Place glass in the freezer to chill for 25 minutes.
4. Preheat oven to 350 degrees.
5. Once cocoa has chilled, give it a stir, and mix with all other ingredients in a mixing bowl.
6. Whip batter with a whisk or fork for 2 minutes.
7. Spray a 12-cup muffin pan with nonstick spray, or line it with baking cups.
8. Evenly spoon batter (which will be thin, but don't worry, your cupcakes will puff up!) into the pan.
9. Place pan in the oven, and bake for 15 minutes.
10. Cupcakes will look shiny when done.

chocolate cake, cocoa, liquid egg substitute, chocolate chips, splenda, salt

Taken from www.food.com/recipe/hgs-death-by-chocolate-cupcakes-ww-points-2-316618 (may not work)