In this task, you have to generate the title of the recipe given its required ingredients and directions.

[Q]: ingredients: ['1 cup moist-style devil's food cake mix', '1 cup moist-style yellow cake mix', 'Two 25-calorie packets diet hot cocoa mix', '1/2 cup fat-free liquid egg substitute', '1/4 cup mini semi-sweet chocolate chips, divided', '1 tablespoon red food coloring', '1 teaspoon Splenda No Calorie Sweetener (granulated)', '1/8 teaspoon salt', 'For Frosting', '6 tablespoons Jet-Puffed Marshmallow Creme', '6 tablespoons Cool Whip Free, thawed', '1/4 cup fat-free cream cheese, room temperature', '1 tablespoon Splenda No Calorie Sweetener (granulated',<sep> directions: 'Preheat oven to 350 degrees.', '', 'In a medium bowl, combine all frosting ingredients except Cool Whip until mixed well. Fold in Cool Whip and refrigerate.', '', 'In a tall glass, place half of the mini chocolate chips and the contents of both cocoa packets. Add 1/2 cup boiling water and stir until dissolved. Add 1 cup cold water and mix well.', '', 'Pour cocoa mixture into a large bowl, and add all other ingredients for cupcakes. Whisk for about 2 minutes, until smooth and blended. Batter will be thin, but don't worry-cupcakes will puff up once baked!', '', 'Line a 12-cup muffin pan with baking cups and/or spray with nonstick spray. Evenly distribute batter among the cups. Bake in the oven for 15 to 20 minutes. Cupcakes will look shiny when done.', '', 'Allow cupcakes to cool completely. Then evenly distribute frosting over the tops. Enjoy!', '', '', '', '', '', '', '', 'Source: Hungry Girl'
[A]: Red Velvet Insanity Cupcakes

[Q]: ingredients: '4 beets (with greens), beets trimmed and greens chopped', '1 sheet frozen puff pastry, thawed', '1 tablespoon olive oil', '1 onion, diced', '1 large zucchini, diced', '1 small red jalapeno pepper, minced', '1/4 cup roughly chopped basil leaves', '5 eggs, lightly beaten', '1 1/2 cups milk', '3/4 teaspoon salt, or to taste', '1/4 teaspoon fresh ground black pepper, or to taste',<sep> directions: 'Preheat oven to 375 degrees F (190 degrees C). Wrap beets in aluminum foil to make a packet.', 'Place packet in the oven and roast until beets are softened but still firm, about 20 to 25 minutes. Remove from oven and set aside to cool. Raise oven temperature to 400 degrees F (200 degrees C).', 'Wash chopped beet greens and drain well.', 'Roll puff pastry to fit the bottom and sides of a 9-inch spring-form pan, trimming as needed. Prick bottom pastry in a few places with a fork, line the pastry with aluminum foil, and cover with pie weights or dried beans.', 'Bake pastry for 10 minutes and remove from oven. Remove foil and weights. Reduce oven temperature to 325 degrees F (165 degrees C).', 'Heat olive oil in a large skillet over medium heat. Add diced onion, zucchini, and jalapeno; cook and stir until onion is translucent and vegetables begin to soften, about 5 minutes. Stir in beet greens until they begin to wilt. Remove skillet from heat and mix in basil.', 'Whisk eggs and milk together in a bowl. Season with salt and pepper.', 'Slip the skins off the beets and cut into 1/4-inch slices.', 'Arrange zucchini-greens mixture evenly over the bottom of the pastry. Lay beet slices over the top. Slowly pour egg-milk mixture over beets, taking care not to overflow edge of the pastry.', 'Bake in preheated oven until tart is puffed and firm, 40 to 50 minutes. Let cool for 1/2 hour before slicing.'
[A]: Beet, Greens, And Zucchini Tart

[Q]: ingredients: '6 ounces orzo pasta', 'chicken broth or water', '32 frozen meatballs, thawed', '1/2 cup Italian dressing', '1 (6 ounce) jar marinated artichoke hearts, drained & chopped', '1 (6 ounce) package baby spinach leaves', '1/4 cup chopped walnuts, toasted', 'salt and pepper', 'grated parmesan cheese (to garnish)',<sep> directions: 'Cook the orzo in the chicken broth or water as directed on package. Drain well.', 'In a Dutch oven, combine the thawed meatballs and Italian dressing. Cook over medium heat to heat balls through.', 'Stir in the drained orzo, chopped artichoke hearts, spinach leaves and toasted walnuts. Heat and stir until spiinach is wilted.', 'Season to taste with salt and pepper. Sprinkle with grated Parmesan cheese.'
[A]:
Italian Wedding Salad