Preheat the oven to 350 degrees F. Line a 12-cup muffin pan
with foil baking cups and/or spray with nonstick spray.
For the cupcakes:
In a tall glass, combine cocoa mix
with 2 ounces hot water. Stir until cocoa dissolves. Add 6 ounces cold water and stir well.
In a large mixing bowl, combine cake mix, egg substitute
, sweetener, and salt. Add cocoa mixture and whisk
Evenly distribute cake
mixture among the prepared muffin 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 make the glaze:
Put the marshmallow
creme in a small dish. Add soymilk and mix well.
Once the cupcakes have cooled completely, drizzle
over them. Top each cupcake with 1/4 teaspoon chocolate chips and one mini marshmallow.
Refrigerate until ready to serve. Garnish the cupcakes with additional chocolate chips and marshmallows, if using.
PER SERVING (1 glazed and topped cupcake): 113 calories, 2g fat, 230mg sodium, 21.5g carbs, 0.75g fiber, 13.5g sugars, 2g protein