GOOEY BUTTERFINGER CUPCAKES

GOOEY BUTTERFINGER CUPCAKES 1 pack hot cocoa mix 1 3/4 cups Moist Devil's Food Cake Mix 1/2 cup liquid egg substitute 1 tsp almond milk 1/4 cup jet-puffed marshmallow creme 3 fun sized butterfingers crushed Heat oven to 350. Mix hot cocoa with 1/4 cup hot water until dissolved. In a bowl combine the cocoa, 2/4 cup hot water, cake mix and egg substitute. Mix together well. Line 12 muffin cups and pour batter into it until 2/3 of the way full. Bake in oven for 16-18 minutes until done. While cupcakes are baking mix marshmallow creme and milk together. when cupcakes are done and thoroughly cooled, then drizzle the marshmallow mixture over the cupcakes. Top with the crushed butterfingers.