Wednesday, August 5, 2009

Razzle Dazzle Chocolate Raspberry Cupcakes

Yummy, yummy in my tummy!! Another Hungry girl recipe. I made these at the beach for everyone and they disappeared quite quickly. They were so moist! I wish I could remember more about but them but because of the disappearance rate I didn't get to eat too many of them; I definitely plan to make these again.

To make the cupcakes you'll need:
-2 cups moist style chocolate cake mix
-two 25-calorie packets of diet hot cocoa mix
-1 1/2 cups raspberries
-1/2 cup fat-free liquid egg substitute
-1 tbs mini semi-sweet chocolate chips
-1 no-calorie sweetnew packet
-1/4 tsp baking powder
-1/8 tsp salt
-12 additional raspberries for topping, optional

To make the frosting you'll need:
-1 jell-o sugar free double chocolate pudding snack
-2 tbs chocolate frosting

-preheat oven to 35o degrees
-to make the frosting, place pudding in a small dish; add chocolate frosting and stir until mixed thoroughly; refrigerated until cupcakes are ready to be frosted
-put contents of cocoa and sweetener packets in a tall glass; add chocolate chips; cover with 1/2 cup of boiling water and stir until ingredients have dissolved; add 1/4 cup of cold water and stir again
-transfer cocoa mixture to a blender; add raspberries and egg substitute; puree until blended
-in a large mixing bowl, combine cake mix, baking powder, and salt; add pureed cocoa mixture and stir until completely blended
-line a 12-cup muffin pan with baking cups and/or spray with a nonstick spray; evenly distribute cake mixture among the cups
-bake for about 15 minutes or until a toothpick inserted into the center of a cupcake comes out clean
-allow cupcakes to cool completely, then evenly distribute frosting among the tops; finish each off with a raspberry, if you like; refrigerate until ready to serve