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Chocolate Peanut Butter Cupcakes

 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


  • 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 McCormick® Pure Vanilla Extract
  • 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 McCormick® Pure Vanilla Extract
  • 1/4 teaspoon salt
  • 1/2 cup jimmies or sprinkles, optional


  • 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

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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.
Nutritional 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.