HG's Gooey Butterfinger Cupcakes

1/12th of recipe (1 cupcake): 127 calories, 2.5g fat, 248mg sodium, 24g carbs, 1g fiber, 14g sugars, 2.5g protein -- PointsPlus® value 3*

HG's Gooey Butterfinger Cupcakes

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  • Prep Time


  • Total Time


  • Servings



  • 1

    packet hot cocoa mix with 20 - 25 calories (like Swiss Miss Diet or Nestlé Fat Free)

  • cups moist-style devil's food cake mix

  • ½

    cup fat-free liquid egg substitute
 (like Egg Beaters Original)

  • ¼

    cup Jet-Puffed Marshmallow Creme

  • 1

    tsp. light soymilk or fat-free milk

  • 1

    standard-sized Butterfinger bar (2.1 oz.) or 3 Butterfinger Fun Size bars (about 2 inches long)


Preheat oven to 350 degrees. Line a 12-cup muffin pan with foil baking cups, or spray it with nonstick spray. In a glass, combine cocoa mix with 1/4 cup hot water and stir to dissolve. Transfer mixture to a large bowl, and add 3/4 cup cold water. Add cake mix and egg substitute. Whisk until smooth. Evenly distribute mixture among the cups of the muffin pan. Bake until a toothpick inserted into the center of a cupcake comes out clean, 16 - 18 minutes. Let cool completely, about 10 minutes in the pan and 15 minutes out of the pan. In a small bowl, thoroughly mix marshmallow creme with soymilk or milk. Drizzle over cupcakes. Crush candy bar(s) and sprinkle evenly over cupcakes.


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