Hungry Girl Red Velvet Insanity Cupcakes (Ww - 3 Points)

Recipe by xpnsve
READY IN: 35mins


  • for cupcake
  • 1
    cup pillsbury moist supreme reduced sugar devils food cake mix
  • 1
    cup pillsbury moist supreme reduced-sugar yellow cake mix
  • 2
    (1 ounce) fat free powdered cocoa mix, packets (diet)
  • 12
    cup fat-free liquid egg product (like Egg Beaters)
  • 14
    cup semisweet mini chocolate chips, divided
  • 12
    ounce red food coloring
  • 1
    teaspoon Splenda granular, no calorie artificial sweetener (granulated)
  • 18
    teaspoon salt
  • for frosting
  • 6
    tablespoons jet-puffed marshmallow creme
  • 6
    tablespoons Cool Whip Free, thawed
  • 14
    cup fat free cream cheese, softened
  • 1
    tablespoon Splenda granular, no calorie artificial sweetener (granulated)


  • Place half of your chocolate chips (2 tbsp.) 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).
  • Meanwhile, preheat oven to 350 degrees. In a bowl, mix together marshmallow creme, cream cheese, and 1 tablespoons Splenda until smooth. Fold in Cool Whip.
  • Place bowl in the fridge to chill until cupcakes are ready to be frosted. Once the cocoa in the freezer has chilled, give it a stir, and pour it into a large mixing bowl.
  • Add the cake mixes, egg substitute, remaining chocolate chips, red food coloring, 1 teaspoons 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 once baked!
  • Line a 12-cup muffin pan with baking cups, and spray lightly with nonstick spray (or simply spray the pan with nonstick spray). Evenly spoon batter into the pan.
  • Place pan in the oven, and bake for 15 - 20 minutes. Cupcakes will look shiny when done. Once cupcakes have cooled completely, evenly spread the frosting over them.