Super Yummy Chocolate Cupcakes

Yesterday I decided to try out a new recipe from the Hungry Girl Cookbook. It's called Death by Chocolate Cupcakes. They turned out super yummy! Really moist and flavorful and only 2 Pts. each.

When they were done, my daughter (she's 2 1/2) scarfed one down. She loved it. (Because she, like me, is already a chocoholic) Then, after seeing me take a picture of one, she decided to go get her camera and play foodie photographer.

12 Servings/ 2 Pts. ea.

Ingredients:
2 cups moist-style chocolate cake mix (half of an 18.25-oz. box)
Two 25-calorie packets diet hot cocoa mix
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
2 tbsp. semi-sweet mini chocolate chips
1 tsp. Splenda No Calorie Sweetener (granulated)
1/8 tsp. salt

Directions:
Place chocolate chips and the contents of both packets of cocoa in a tall glass. Add 12 oz of boiling water. Stir until chips and cocoa mix have dissolved. Put glass in the freezer to chill for 25 minutes.
Preheat oven to 350. Once cocoa has chilled, stir it, and mix with all other ingredients in a mixing bowl. Whip batter with a whisk/fork for 2 minutes. Spray a 12-cup muffin pan with cooking spray, or line it with baking cups.
Evenly spoon batter (which will be thin, but your cupcakes will rise) into the pan. Bake for 15-17 minutes. Cupcakes will look shiny when done.

1 cupcake
Calories: 108
Fat: 2.5g
Fiber: 1g