Chocolate Peanut Butter Cupcakes
Total TimePrep: 20 min. Bake: 15 min. + cooling
I made these for our son's 17th birthday. They were a huge hit! For the batter, I replaced the sugar substitute with brown sugar. For the frosting, I used 2/3 cup of reduced-fat peanut butter (doubled what called for) and added extra skim milk one tablespoon at a time until I liked the consistency. They were a real treat for a reduced-fat or low cholesterol diet and reminded me of Reese's or an Ohio Buckeye candy.
I loved the cupcake and will make them again and again. They are not only lower in fatand calories but great tasting. These cupcakeshave everything you want in a fantastic dessert.
This cupcake wasn't terrible, but it didn't have a lot to write home about either. We could barely taste the peanut butter, so it was basically another chocolate cupcake.
I thought this cupcake was awful! The cake was too dense and alittle on the dry side. The cocoa taste in the frosting over powered the peanut butter taste. My family was not pleased.
Love, love it. I am not a big fan of peanut butter, but this recipe doesn't have too much to overbear the taste of chocolate. Lots of compliments. Will certainly make these again very soon.
These were delicious! I shared them with my coworkers and my students. Everyone enjoyed the taste. They have a lovely texture and taste like Reese's Peanut Butter Cups. They are even good without the frosting. I refrigerated the leftover frosting, and a spoonful is like a candy bar treat.
These were a big hit amongst family, friends and co-workers! The only thing I noted was the 1/4 cup of milk in the frosting wasnt quite enough, but it wasnt a problem I just added milk until I got the consistancy I liked. I piped it with a large star tip and they looked awesome! No one could believe I made them and didnt buy them :)
I made these cupcakes not because they are lower in fat and calories but because of the combination of chocolate and peanut butter. (if I am cutting calories and fat, I do not make cupcakes!) I do like how light the texture was and the flavor reminded me of a butterfinger candy bar. Very easy to whip up and a great choice if you are out of eggs. I did not use the sugar blend- which I assume is sugar subsitute such as splenda, I used brown sugar instead of that ingredient. I worried that the outcome would change but the cupcake was very good and I am sending these pretty chocolate treats with my husband for his at work meeting tonight.
Great tasting recipe! Also, much lower in salt and calories than most cupcakes. Thanks!