Mexican Chocolate Cupcakes - 3 PTS.
INGREDIENTS
  • Servings: 12
  • 1 package (12 servings) Deep Chocolate Vitamuffin Mix
  • 1tsp cinnamon
  • 2 egg whites
  • 1C water
  • 3T mini chocolate chips (semi-sweet)
  • 1T light butter
  • 2T dark brown sugar, packed
  • 1T milk
  • 1/2T vanilla extract
  • 1/2C powdered sugar
  • 4T mini chocolate chips
  • 1/2T Crisco
DIRECTIONS

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RECIPE BACKSTORY
This is the same basic idea of my Mexican Chocolate bundt cake, but using less topping and a good for you base, instead of devils food cake mix. It still makes a decadent little cake with two layers of toppings for only 3 POINTS.