Angelic Devil's Food Chocolate Cupcakes

I'll bring dessert, Gnee! I'm joining Gnee's Blog B-B-Q. Come over and enjoy the food while it is hot!

I'm making an angelic version of Devil's Food Chocolate Cupcakes. I got this recipe from Hungry Girl. They are low sugar and low fat. Are you a Weight Watcher? These delicious cupcakes are only 3 points a piece. Not a Weight Watcher? Don't count calories, fats, or pounds?? You will still enjoy these cupcakes. I promise!
Angelic Devil's Food Chocolate Cupcakes

1/4 Cup Light or Fat-free Caramel Dip (like Marzetti)
1 Tablespoon Pecans, finely chopped
2 Tablespoons Shredded and Sweetened Coconut
Half a Jell-o Sugar Free Creamy Caramel or Dulce de Leche Pudding Snack
2 Tablespoons Mini Semi-sweet Chocolate Chips
Two 25-calorie Packets of Hot Cocoa Mix (like Swiss Miss Diet or Nestle Fat Free)
1 Teaspoon Splenda or Granulated Sugar
1/8 Teaspoon Salt
Half of an 18.25-oz. Box (about 1 1/2 Cups) Moist-style Devil's Food Cake Mix
1/2 Cup Fat-free Liquid Egg Substitute (like Egg Beaters)

Preheat oven to 350 degrees. Line a 12-cup muffin pan with baking cups and/or spray with nonstick spray; set aside.

To make frosting, combine caramel dip, pecans, coconut, and pudding in a small bowl; stir until blended and refrigerate until ready to use.

Place chocolate chips, cocoa mix, Splenda, and salt in a tall glass. Add 1/4 cup very hot water, and stir until ingredients have dissolved. Add 3/4 cup cold water and stir. Transfer to a large bowl, and add cake mix and egg substitute. Mix batter with whisk or fork until smooth and blended, about 2 minutes.

Evenly distribute the batter among the cups of the muffin pan. Bake 15-18 minutes, until toothpick inserted into the center of the cupcake comes out clean.


Cool cupcakes completely and then top evenly with frosting. Refrigerate until ready to serve.

Do these look like diet cupcake to you??