Peanut Butter Cupcakes

1. 1

   In bowl, with electric mixer at low speed, blend all ingredients except chocolate chips.

2. 2

   Increase speed to high, beat for 2 minutes.

3. 3

   Spoon batter into 18 paper lined 2 1/2-inch muffin pan tins.

4. 4

   Bake at 350u00b0 for 18 to 20 minutes or until toothpick inserted in center comes out clean; cool.

5. 5

   In pan, melt chocolate chips.

6. 6

   Using spatula, scoop chocolate into a plastic bag, cut a hole in the corner of the bag.

7. 7

   Drizzle chocolate over cupcakes. Makes 18 cupcakes, 136 calories; 105 mg. sodium; 4 grams fat per cupcake.

* Per serving · 4 servings · Values may vary.

No additional tips available.