Step 1

Preheat oven to 350 degrees. Line a 12-cup muffin pan with foil baking cups, or spray it with nonstick spray.

Step 2

In a glass, combine cocoa mix with 1/4 cup hot water and stir to dissolve.

Step 3

Transfer mixture to a large bowl and add 3/4 cup cold water. Add cake mix, egg substitute, Splenda, and salt. Whisk until smooth.

Step 4

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

Step 5

Let cupcakes completely cool.

Step 6

In a small bowl, thoroughly mix marshmallow creme with soymilk or milk. Drizzle over cupcakes. Top each cupcake with 1/4 tsp. chocolate chips and 1 mini marshmallow. Enjoy!