Chocolate Rasberry Cupcakes

Recipe can be found from this website--->Skinny Mom



For Cupcakes

• 2 cups moist-style chocolate cake mix (1/2 of an 18.25-ounce box)
• 2 scoops chocolate protein powder
• 1 ½ cups raspberries
• 3 egg whites
• 1 tbsp mini semi-sweet chocolate chips
• 1 no-calories sweetener packet
• ¼ tsp baking powder
• 1/8 tsp salt

For Topping

• 1 Jell-O Sugar Free Double Chocolate Pudding Snack
• 2 tbsp chocolate frosting
• 12 additional raspberries

Directions:

1. Preheat oven to 350 degrees
2. To make frosting, place pudding in a small dish.  Add chocolate frosting and stir until mixed thoroughly.  Refrigerate until cupcakes are ready to be frosted.
3. Place protein powder, sweetener, chocolate chips, 1 cup water, raspberries, and egg whites into a blender.  Blend until pureed.
4. In a large mixing bowl, combine cake mix, baking powder, and salt.  Add pureed protein mixture to the bowl and stir until completely blended.
5. Line a 12-cup muffin pan with liners or nonstick spray.  Evenly distribute cake mixture among the cups.
6. Bake in the oven for 15 to 20 minutes.
7. Allow cupcakes to cool completely, and then evenly distribute frosting among the tops of cupcakes.  Top each cupcake with 1 of the remaining 12 raspberries.  Refrigerate until ready to serve.

Serving: 1 cupcake: Calories: 144, Fat: 2g, Carbs: 22.5g, Fiber: 2g, Sugars: 12.5, Protein: 4.5g