Chocolate Peanut Butter Cupcakes Recipe

Name: Chocolate Peanut Butter Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 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

Servings: persons

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
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

1
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.
2
Fill paper-lined muffin cups half full. Bake at 350u00b0 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.
3
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.

1687

kcal

Calories

Fat

296

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2-1/2 cups all-purpose flour, 2/3 cup baking cocoa, 2 teaspoons baking soda, 1/3 cup reduced-fat creamy peanut butter, and more.

Yes, Chocolate Peanut Butter Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Peanut Butter Cupcakes

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