Good Morning America Recipes

Hungry Girl's Chocolate Marshmallow Madness Cupcakes

A Healthy and Delicious Dessert!

Courtesy Hungry Girl
Servings:Over 8
Difficulty: Moderate
Cook Time: min

This recipe provided courtesy of "Hungry Girl" Lisa Lillien.


  • For Cupcakes:
  • 2 cups moist-style chocolate cake mix (1/2 of an 18.25-ounce box)
  • One 25-calorie packet diet hot cocoa mix
  • 1/2 cup fat-free liquid egg substitute
  • 1 tablespoon Splenda No Calorie Sweetener, granulated
  • 1/8 teaspoon salt
  • For Glaze:
  • 1/4 cup Jet-Puffed Marshmallow Creme
  • 1 teaspoon light vanilla soymilk
  • For Topping:
  • 1 tablespoon mini semi-sweet chocolate chips
  • 12 mini marshmallows
  • Cooking Directions

    Preheat oven to 350 degrees.

    In a tall glass, combine cocoa mix with 1/4 cup hot water. Stir until cocoa dissolves. Add 1 cup cold water and stir well.

    In a large mixing bowl, combine cake mix, Splenda, and salt. Add egg substitute and cocoa mixture, then whisk until smooth.

    Line a 12-cup muffin pan with baking cups and/or spray with nonstick spray. Evenly distribute cake mixture among the cups.

    Bake in the oven for about 15 minutes, until a toothpick inserted into the center of a cupcake comes out clean.

    Remove from oven and let cool.

    To prepare glaze, place marshmallow creme in a small dish. Add soymilk and mix well.

    Once cupcakes have cooled completely, drizzle marshmallow glaze over them.

    Top each cupcake with 1/4 teaspoon chocolate chips and one mini marshmallow.

    Refrigerate until ready to serve.

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