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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, Shumway, Illinois
  • Total Time
    Prep: 20 min. Bake: 15 min. + cooling
  • Makes
    2 dozen

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 inserted in 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.
Editor’s Note: This recipe was tested with Land O'Lakes light stick butter and Splenda sugar blend.
Nutrition Facts
1 each: 246 calories, 7g fat (1g saturated fat), 4mg cholesterol, 197mg sodium, 44g carbohydrate (28g sugars, 2g fiber), 5g protein.

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