1 pkg. (16 oz.) angel food cake mix
1 pkg. (0.3 oz.) JELL-O Watermelon Flavor Sugar Free Gelatin
1/2 cup miniature semi-sweet chocolate chips, divided
1 tub (8 oz.) COOL WHIP Sugar Free Whipped Topping, thawed
6 drops green food coloring
PREPARE cake batter as directed on package, stirring dry gelatin mix into cake mix before beating with water. Gently stir in 1/3 cup chocolate chips; spoon into 36 paper-lined muffin cups.
BAKE 12 to 14 min. or until edges are golden brown. Cool in pan 10 min.; remove to wire racks. Cool completely.
MIX COOL WHIP and food coloring; spread onto cupcakes. Sprinkle with remaining chips.
- Total Fat
- 1.5 g
- Saturated Fat
- 1 g
- 0 mg
- 105 mg
- 15 g
- Dietary Fiber
- 0 g
- 12 g
- 1 g