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Chocolate Peanut Butter Cupcakes

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.

24 ServingsPrep: 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 of 2

Chocolate Peanut Butter Cupcakes (continued)

Directions (continued)

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 inserted near the center 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.