Red Velvet Insanity Cupcakes

• 1 cup moist-style devil's 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 tablespoon red food coloring
• 1 teaspoon Splenda No Calorie Sweetener (granulated)
• 1/8 teaspoon salt
• For Frosting
• 6 tablespoons Jet-Puffed Marshmallow Creme
• 6 tablespoons Cool Whip Free, thawed
• 1/4 cup fat-free cream cheese, room temperature
• 1 tablespoon Splenda No Calorie Sweetener (granulated

1. Preheat oven to 350 degrees.
2. In a medium bowl, combine all frosting ingredients except Cool Whip until mixed well. Fold in Cool Whip and refrigerate.
3. 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 dissolved. Add 1 cup cold water and mix well.
4. Pour cocoa mixture into a large bowl, and add all other ingredients for cupcakes. Whisk for about 2 minutes, until smooth and blended. Batter will be thin, but don't worry-cupcakes will puff up once baked!
5. Line a 12-cup muffin pan with baking cups and/or spray with nonstick spray. Evenly distribute batter among the cups. Bake in the oven for 15 to 20 minutes. Cupcakes will look shiny when done.
6. Allow cupcakes to cool completely. Then evenly distribute frosting over the tops. Enjoy!
7. Source: Hungry Girl

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Taken from www.epicurious.com/recipes/member/views/red-velvet-insanity-cupcakes-50078497 (may not work)