***OH! last night he made his father and I play Sweet Genius. Our three must use ingredients were vanilla soy milk, processed strawberry icing and ice! As soon as we began he said, "AND IT MUST BE TALL!" Half-way through he said "AND YOU MUST ALSO MAKE A DRINK!" We had 15 minutes...and YEP! I won!! I took my husband DOWN!!!!!
Okay, Okay....on to today's creation by the Prince.
A certain handsome Prince began eating before I could take a frosting picture :)
Here is the recipe as created by Hungry Girl:
One 25-calorie packet hot cocoa mix (like Swiss Miss Diet or Nestlé Fat Free)
Half of an 18.25-oz. box (about 1 3/4 cups) moist-style devil's food cake mix ( we only had 3/4 cup of GF Betty Crocker cake mix so we used it and added 1 cup of Bob Mills GF brownie mix!! - this was the best combo EVER! so moist and fluffy)
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
1 tbsp. Splenda No Calorie Sweetener (granulated) or granulated sugar
1/8 tsp. salt
1/4 cup Jet-Puffed Marshmallow Creme
1 tsp. light vanilla soy milk
1 tbsp. mini semi-sweet chocolate chips
12 mini marshmallows
Preheat oven to 350 degrees.
In a tall glass, combine cocoa mix with 2 oz. hot water. Stir until cocoa dissolves. Add 6 oz. cold water and stir well. Set aside.
In a large mixing bowl, combine cake mix, egg substitute, sweetener, and salt. Add the hot cocoa mixture and whisk until smooth.
Line a 12-cup muffin pan with foil 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.
To make the glaze, put marshmallow creme in a small dish. Add soy milk and mix well.
Once cupcakes have cooled completely, drizzle marshmallow glaze over them. Top each cupcake with 1/4 tsp. chocolate chips and 1 mini marshmallow.
Refrigerate until ready to serve. Enjoy!
MAKES 12 SERVINGS