Oreo Marshmallow Brownie Cupcakes

Here is a recipe that I put together in no time at all. It was so easy, since I had all the ingredients waiting in my pantry and fridge. The combo makes for a really gooey and delicious cupcake.

Nutrition: calories 254, fat 6.1 g, carbs 47.9 g, fiber 1.8 g, sugars 9.3 g, sodium 214.1 mg, protein 3.2 g, Weight Watcher PointsPlus® 6

Ingredients:

• 1 box Betty Crocker chocolate fudge brownie mix
• 1/2 cup Egg beaters or any egg substitute
• 2 Tbsp Hershey’s chocolate syrup plus extra for topping, optional
• 1/4 cup vegetable oil
• 1 4-ounce jar baby applesauce
• 2/3 cup cold water
• 1 1/2 tsp vanilla extract
• 14 Reduced fat Oreo cookies
• About 70 to 80 mini marshmallows
• Chopped nuts, optional

Directions:

1. Preheat oven to 350 degrees, place paper or foil liners in muffin pan, spray with cooking spray and set aside.
2. In a large mixing bowl, add the brownie mix and all the other ingredients except the Oreo cookies, marshmallows and chocolate syrup for topping.
3. Using a rubber spatula, make sure you mix all the dry brownie mix from the bottom of the bowl into the wet ingredients.
4. Place an Oreo cookie on the bottom of each cup and pour the batter about 3/4 high. Try not to go too high.
5. Bake for about 15 to 18. Take out of the oven after 10 minutes and place a few marshmallows on top and rotate the pan around and place back in the oven. Check after 5 more minutes.
6. When finished, let cool on a wire rack until cooled.
7. Top with chocolate sauce and nuts if you want. Enjoy!