Gooey-Good German Chocolate Cupcakes

By

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

If you're tempted to lick raw batter from the bowl while
making these, eat the other half of the Jell-O Pudding
Snack instead...

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  • 12

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)

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.

Evenly distribute batter among the cups of the muffin
pan. Bake for 15 - 18 minutes, until a toothpick
inserted into the center of a cupcake comes out fairly
clean.

Allow cupcakes to cool completely, and then top evenly
with frosting. Refrigerate until ready to serve. Enjoy!

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