Low-Fat Chocolate "Love" Cakes w/Strawberry Creme

inspired by a post by Glorious Treats

Servings - 18  Servings Size - 1 cake    Points Plus per servings - 3 Points +
Calories - 137.6,   Total Fat - 1g,   Carb - 25.4g,   Protein - 1.6g,   Fiber - 1.5g

For Cakes:
1 (18.25 oz.) box of chocolate cake mix without the pudding ( I used Duncan Hines)
1 egg white
1 + 1/4 cup club soda or any diet soda

For Strawberry Creme:
1 (8 oz.) container of cool whip FREE, thawed
1/2 cup fresh strawberry puree ( about 1 cup sliced strawberries whizzed in food processor or blender)

1.  Preheat oven to 350 degrees F.  Line two muffin tins with paper liners.  ( Use paper liners here, as this cake is very tender and tends to fall apart...the liners will prevent that)
2.  Combine the boxed mix with the egg white and the club soda and mix with electric mixer on low until combined then on med speed for about 2 minutes.  
3.  Divide batter up equally into 18 cupcakes.  You want to fill them enough to get a little crown but not too much that they spill over while baking. ( I found 18 was just about the right amount to achieve this.  You end up filling them somewhere between 2/3rds of the way and 3/4th of the way up)
4.  Bake according to box directions, or until a toothpick inserted into the center of a cake comes out clean.  I baked mine about 22 minutes.  
5.  Allow the cakes to sit for a few minutes in the hot pan, then remove to a wire rack to cool completely.  
6.  For the strawberry creme:  Fold the puree into the cool whip gently.  I was very surprised at how well this stood together.  Be gentle though, you don't want to loose the fluffy part of the cool whip.  It's ok to have a few white streaks.
7.  Once the cakes are completely cool, slice the tops off of half of them right at the base of the liner with a sharp knife.  Turn the tops cut side up, and with a small heart shaped cookie cutter, cut out hearts.  Reserve the cut outs for the tops of the other half of the cupcakes. * tip, wipe off the cake that sticks to the cookie cutter and the knife between cakes for an easier cleaner cut. 
8.  Top all the cakes with a dollop of the strawberry creme.  Top the cut cakes with the cut out tops and the non cut cakes with the cut out middles.  Dust with powdered sugar.  Refrigerate leftovers.