German Chocolate Cupcakes

By cweeks

Ingredients

• 1/4 cup light or fat-free caramel dip (like the kinds by Marzetti)
• 1 tbsp. finely chopped pecans
• 2 tbsp. shredded sweetened coconut
• Half a Jell-O Sugar Free Creamy Caramel or Dulce de Leche Pudding Snack
• 2 tbsp. mini semi-sweet chocolate chips
• Two 25-calorie packets hot cocoa mix (like Swiss Miss Diet or Nestlé Fat Free)
• 1 tsp. Splenda No Calorie Sweetener (granulated) or granulated sugar
• 1/8 tsp. salt
• Half of an 18.25-oz. box (about 1 1/2 cups) moist-style devil's food cake mix
• 1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)

Details

Servings 12
Adapted from hungry-girl.com

Preparation

Step 1

Preheat oven to 350 degrees. Line a 12-cup muffin pan with baking cups
and/or spray with nonstick spray; set aside.

To make the frosting, combine caramel dip, pecans, coconut, and pudding
in a small bowl; stir until blended. Refrigerate until ready to use.

Place chocolate chips, cocoa mix, Splenda (or sugar), and salt in a
tall glass. Add 1/4 cup very hot water, and stir until ingredients have
dissolved. Add 3/4 cup cold water and stir. Transfer to a large bowl,
and add cake mix and egg substitute. Mix batter with a whisk or
fork until smooth and blended, about 2 minutes.

MAKES 12 SERVINGS

PER SERVING (1 frosted cupcake): 138 calories, 3g fat, 258mg sodium, 25.5g carbs, 1g fiber, 15g sugars, 2.5g protein -- PointsPlus® value 4*