Guest Blog: Chocolate Marshmallow Madness Cupcakes by Lauren

This is another lovely guest blog from none other than Lauren. Enjoy!

I saw this recipe on the cooking channels show Hungry Girl and decided to try it. To be honest, I’m not the biggest fan of her. I feel like most of the swaps she makes are fairly obvious or too artificial and not healthy, but I really wanted a cupcake, and didn’t believe her that she could make a standard size cupcake for only 110 calories.

The only thing I did differently was I used real sugar instead of splenda and I used 2 real eggs as opposed to the egg substitute. These swaps probably made my cupcakes closer to 120 calories, but I can live with that. Overall they were pretty good and definitely a great dessert if you are trying to watch calories. Hungry Girl has multiple other cupcake recipes that I will be trying in the very near future.

For Cupcakes:
2 cups moist-style chocolate cake mix (1/2 of an 18.25-ounce box)
One 25-calorie packet diet hot cocoa mix
1/2 cup fat-free liquid egg substitute
1 tablespoon Splenda No Calorie Sweetener, granulated
1/8 teaspoon salt

  • Dissolve the hot cocoa mix in ¼ cup of hot water. Combine all ingredients and 1 cup cold water into mixing bowl.
  • Place batter evenly in a lined standard 12 cupcake pan.
  • Bake for about 15-18 minutes until tooth pick comes out clean.

For Glaze:
1/4 cup Jet-Puffed Marshmallow Cream
1 teaspoon light vanilla soymilk (I used regular milk)

  • Instead of a frosting these cupcakes they use a marshmallow fluff glaze. At first the marshmallow fluff became very watery and started to separate. Just keep stirring until it becomes smooth, then drizzle over cupcakes.

For Topping:
1 tablespoon mini semi-sweet chocolate chips
12 mini marshmallows

  • Sprinkle on top of the cupcakes. And I may have accidentally used more chocolate chips and mini marshmallows than the recipe asks for.

PER SERVING (1 glazed and topped cupcake):
109 calories, 2g fat, 230mg sodium, 21g carbs, 0.75g fiber, 12.5g sugars, 2g protein


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1 Comment

  • Reply Helena

    They sound tasty, but I would have thought that a fruity cupcake, or carrot cake cupcake would be lower fat than a chocolate and marshmallow one wouldn’t it? I think it is a good idea that you switched the splenda to sugar, i can’t imagine how a cake would taste with splenda in it.

    May 23, 2011 at 6:32 pm
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