Chocolate Peanut Butter Cupcakes

12
Serves
282
Calories
18
Nutrients
19
Vitamins

Ingredients

1 cup peanut butter, reduced-fat
1 whole egg
1/2 cup sugar
1 teaspoon vanilla extract
1 cup skim milk
1 1/2 cups cake flour
1 1/2 teaspoons baking powder
4 ounces semisweet chocolate

Cooking Instructions

1. Preheat oven to 350°F. Line 12 muffin tins with paper liners.

2. Place the peanut butter, egg, sugar and vanilla in a mixing bowl and beat with an electric mixer on medium speed until smooth.

3. With the mixer on low speed, slowly add half of the milk.

4. Sift the flour and baking powder together.

5. Gradually fold in half of the flour mixture, the remaining milk and the rest of the flour mixture.

6. Fill each baking cup 3/4 full. Bake until a skewer inserted into the middle of a cupcake comes out clean, about 20 to 25 minutes. Allow the cupcakes to cool for 5 minutes before removing them from the pan.

7. When the cupcakes are cool, melt the chocolate over a double boiler. Let the chocolate cool until it thickens slightly. Using a spoon, drizzle the cupcakes with the melted chocolate.

Makes 12 standard sized cupcakes or 24 miniature cupcakes.

Serving Size: 1 cupcake

Nutrition Information

Number of Servings: 12

Calories
282
Protein
8 g
Total Carbohydrate
39 g
Dietary Fiber
2 g
Soluble Fiber
0 g
Insoluble Fiber
0 g
Sugar
18 g
Total Fat
11 g
Saturated Fat
4 g
Monounsaturated Fat
0 g
Polyunsaturated Fat
0 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
18 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
0 g
Percent Calories from Protein
11 %
Percent Calories from Carbohydrate
54 %
Percent Calories from Fat
35 %

Vitamin A
62 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
5 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
Biotin
1 mcg
Vitamin C
0 mg
Vitamin D
10 IU
Folate
51 mcg
Vitamin E
0 IU
Vitamin K
0 mcg
Pantothenic Acid
0 mg
Calcium
60 mg
Iron
2 mg
Phosphorus
43 mg
Potassium
58 mg
Sodium
193 mg
Zinc
1 mg