Chocolate Peanut Butter Cupcakes Recipe

Photo by: Taste of Home

100% would make again

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Though these fluffy cupcakes have only 7 g of fat, their rich flavor will keep anyone from guessing they’re light! Donna Roberts of Shumway, Illinois sends the recipe.

This recipe is:

Healthy

• 24 Servings
• Prep: 20 min. Bake: 15 min. + cooling

Ingredients

• 2-1/2 cups all-purpose flour
• 2/3 cup baking cocoa
• 2 teaspoons baking soda
• 1/3 cup reduced-fat creamy peanut butter
• 1/4 cup canola oil
• 1 cup sugar
• 1/2 cup sugar blend
• 2 cups fat-free milk
• 2 tablespoons white vinegar
• 1 teaspoon vanilla extract
• 
  FROSTING:
• 1/3 cup reduced-fat creamy peanut butter
• 1/4 cup reduced-fat butter
• 3 cups confectioners' sugar
• 3/4 cup baking cocoa
• 1/4 cup fat-free milk
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 1/2 cup jimmies or sprinkles, optional

Directions

• Sift the flour, cocoa and baking soda into a large bowl; set aside. In a small saucepan, cook peanut butter and oil over low heat for 2-3 minutes or until peanut butter is melted. Remove from the heat; stir in sugar and sugar blend until smooth. Stir in the milk, vinegar and vanilla. Pour into flour mixture; stir until blended.
• Fill paper-lined muffin cups half full. Bake at 350° for 15-20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
• For frosting, in a large bowl, beat peanut butter and butter until light and fluffy. Beat in the confectioners' sugar, cocoa, milk, vanilla and salt. Frost cupcakes. Sprinkle with jimmies if desired. Yield: 2 dozen.
  
  Editor’s Note: This recipe was tested with Land O'Lakes light stick butter and Splenda sugar blend.

Nutrition Facts: 1 cupcake equals 246 calories, 7 g fat (1 g saturated fat), 4 mg cholesterol, 197 mg sodium, 44 g carbohydrate, 2 g fiber, 5 g protein.