HG's Gooey Butterfinger Cupcakes

By sunitagt

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*

Ingredients

• 1 packet hot cocoa mix with 20 - 25 calories (like Swiss Miss Diet or Nestlé Fat Free)
• 1 3/4 cups moist-style devil's food cake mix
• 1/2 cup fat-free liquid egg substitute
 (like Egg Beaters Original)
• 1/4 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)

Details

Servings 12

Preparation

Step 1

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.