Hungry Girl'S Red Velvet Insanity Cupcakes

• For Frosting:
• 6 Tbsp Jet-Puffed Marshmallow Creme
• 1/4 c fat-free cream cheese, softened
• 1 Tbsp Splenda (granulated)
• 6 Tbsp Cool Whip Free, thawed
• For Cupcakes:
• 4 Tbsp mini semisweet chocolate chips, divided in half
• 2 packets 25-calorie diet hot cocoa mix
• 1 c Pillsbury Moist Supreme Reduced Sugar Cake Mix, Devil's Food
• 1 c Pillsbury Moist Supreme Reduced Sugar Cake Mix, Classic Yellow
• 1/2 c fat-free liquid egg substitute (like Egg Beaters)
• 1/2 oz red food coloring
• 1 tsp Splenda (granulated)
• 1/8 tsp salt

1. 1. Place half of the chocolate chips 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.
2. 2. As mixture is cooling, in a bowl mix together marshmallow cream, cream cheese, and 1 tablespoon Splenda until smooth. Fold in Cool Whip. Place bowl in the fridge to chill until cupcakes are ready to be frosted.
3. 3. Preheat oven to 350u0b0F. Once the cocoa in the freezer has chilled, give it a stir and pour it into a large mixing bowl. Add both cake mixes, egg substitute, remaining chocolate chips, red food coloring, 1 teaspoon Splenda, and salt. Using a whisk or fork, mix batter for about 2 minutes (until smooth and blended). Batter will be thin, but don't worry: your cupcakes will puff up when you bake them!
4. 4. Line a 12-cup muffin pan with baking cups and spray the insides of the cups lightly with nonstick spray (if not using cups, just spray the pan). Evenly spoon batter into each cup. Bake for 15 to 20 minutes. Let cupcakes cool completely; spread frosting evenly over tops.

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Taken from www.epicurious.com/recipes/member/views/hungry-girls-red-velvet-insanity-cupcakes-1267490 (may not work)