Mexican Chocolate Cupcakes - 3 PTS.
  • 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

    This recipe is still being edited to fit into our new format. Please check back later for the complete recipe with directions.

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.