Low Calorie Red Velvet Cupcakes Recipe

Directions:

1. Preheat oven to 350 degrees.
2. For frosting, in medium mixing bowl, combine marshmallow creme, cream cheese, and tablespoon of splenda. Stir until well mixed.
3. Gently fold in cool whip and refrigerate until ready to use.
4. For cupcakes, in a tall glass place half of the mini chocolate chips, hot cocoa mixes, and 1/2 cup of boiling water. Stir until all melted. Add 1 cup cold water and mix well.
5. Pour mixture into a mixing bowl, and add cake mixes, egg substitute, remaining chocolate chips, food coloring, splenda, and salt.
6. Whisk for 2 minutes until smooth, batter will be thin.
7. Pour into 12 lined cupcake pans, or spray muffin pans with nonstick spray.
8. Bake 15 to 20 minutes until they appear shiny.
9. Allow cupcakes to cool completely, then frost.