Chocolate Peanut Butter Cupcakes
Light & Tasty
- try a FREE ISSUE today!
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.
SERVINGS: 24
CATEGORY: Lower Fat
METHOD: Baked
TIME: 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 orange jimmies or Halloween sprinkles
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 mixing 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. Yield: 2 dozen. Editor's Note: This recipe was tested with Land O'Lakes light stick butter and Splenda sugar blend.