Chocolate Cupcakes with Cheesecake icing

1 box Devils Food cake mix (Duncan Hines)
1 can of Diet Coke (also can use diet Dr. pepper or coke zero)

Mix together til it looks like cake batter and clumps are mixed in. Makes 24 cupcakes, 2 points each. Bake at 350 degrees for 15-20 minutes.

Icing –

1 box of Instant Sugar Free/Fat Free Cheesecake pudding mix
2 c. Skim milk
1 tub of fat free cool whip

Make the pudding like the directions on the box call for. Leave in the fridge for the 5 minutes to make it into pudding. Once its pudding, stir in the entire tub of cool whip.

Top your cupcake with the icing.

Chocolate Marshmallow Fudge

1 2/3 cups sugar
2/3 cup fat free evaporated milk
12 oz. semi sweet chocolate chips
2 tbsp. reduced fat margarine
14 large marshmallows

Coat 8x8 pan with cooking spray

In a pot, stir sugar, milk and margarine together. Bring to a boil. Reduce heat to medium. Cook 3 minutes. Stir in chocolate and marshmallows. Remove from heat. Pour in 8x8 pan. Cool 1-2 hours. Makes 36 squares.

Serving is 1 square at 2 points per serving.