Chocolate Marshmallow Madness Cupcakes

The Prince is a Food Network junkie. He will ask to watch his channel and the next thing I now he is watching Chopped, Restaurant Impossible, Sweet Genius, Iron Chef, Food Truck Wars, Hungry Girl or some type of challenge. He DVRs them. I should probably admit that we all the Food Network junkies. The Prince has his favorites and one of them airs on Sunday. That favorite is Hungry Girl and today he immediately wanted to make her chocolate cupcakes with marshmallow topping (we have made these before, but she was a repeat today so he was inspired once again.) So after I fought my way through my daily P90x workout, I headed downstairs to see all the ingredients lined up neatly on the kitchen island. I supervised and he baked.

 ***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:

Ingredients

Cupcakes
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

Glaze
1/4 cup Jet-Puffed Marshmallow Creme
1 tsp. light vanilla soy milk

Topping
1 tbsp. mini semi-sweet chocolate chips
12 mini marshmallows

Directions

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