Red Velvet Cupcakes

Ingredients:

1 cup Pillsbury Moist Supreme Reduced Sugar Cake Mix, Devil's Food
1 cup Pillsbury Moist Supreme Reduced Sugar Cake Mix, Classic Yellow
2 25-calorie diet hot cocoa mix packets
1/2 cup fat-free liquid egg substitute (like Egg Beaters)
1/4 cup mini semi-sweet chocolate chips, divided
1/2 oz. red food coloring
1 tsp. Splenda No Calorie Sweetener (granulated)
1/8 tsp. salt
cream cheese frosting


Directions:

Place half of your chocolate chips (2 tbsp.) and the contents of both cocoa packets in a tall glass. Add 12 ounces of boiling water, and stir until chips and cocoa mix have dissolved. Place glass in the freezer until mixture is cold (about 30 minutes).

Meanwhile, preheat oven to 350 degrees.

Once the cocoa in the freezer has chilled, give it a stir, and pour it into a large mixing bowl. Add the cake mixes, egg substitute, remaining chocolate chips, red food coloring, 1 tsp. Splenda, and salt.

Using a whisk or fork, mix batter for about 2 minutes (until smooth and blended). Batter will be thin, but don't worry, your cupcakes will puff up once baked!

Line a 12-cup muffin pan with baking cups, and spray lightly with nonstick spray (or simply spray the pan with nonstick spray). Evenly spoon batter into the pan.

Place pan in the oven, and bake for 15 - 20 minutes. Cupcakes will look shiny when done.

Once cupcakes have cooled completely, evenly spread cream cheese frosting over them. Enjoy! MAKES 12 SERVINGS