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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 376.2
  • Total Fat: 13.6 g
  • Cholesterol: 15.1 mg
  • Sodium: 393.6 mg
  • Total Carbs: 55.3 g
  • Dietary Fiber: 2.3 g
  • Protein: 7.5 g

View full nutritional breakdown of Peanut Butter Truffle Filled Chocolate Cupcakes calories by ingredient
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Peanut Butter Truffle Filled Chocolate Cupcakes

Submitted by: MSPAULAK01
Peanut Butter Truffle Filled Chocolate Cupcakes

Number of Servings: 12

Ingredients

    1 small box Jell-O Cook & Serve (I used chocolate)
    1/2 cup nonfat dry milk powder
    1 tablespoon unsweetened Hershey's cocoa
    1/2 cup granulated sugar
    1 cup self-rising flour (I didn’t have this, so I used 1 cup regular all-purpose flour + 1 ½ t baking powder & ½ t salt per Google)
    1 teaspoon vanilla extract
    4 ounces applesauce
    1/4 teaspoon baking soda
    4 egg whites
    1 pinch salt

    *****************************

    Filling:
    1/4 cup light peanut butter
    2 T unsalted butter
    1/2 cup powdered sugar
    (**was supposed to inclue 1/4 t vanilla, which I forgot)

    *****************************
    Frosting:
    ¾ cup light peanut butter
    6 ounces (3/4 cup) neufachatel cheese, softened
    2 T unsalted butter, softened
    1 ½ cup powdered sugar

Directions

In small bowl, combine filling ingredients and blend until mixed thoroughly. Roll into 12 even-sized balls and place in refrigerator (I did freezer and probably wouldn’t do that again) while preparing cupcakes.

Preheat oven to 350 degrees and prepare pan(s) for 12 cupcakes. (Spray or use paper liners.)

In medium mixing bowl combine Jell-O powder, dry milk, cocoa, sugar and flour; set aside.

In a small bowl, blend vanilla extract, applesauce and baking soda; set aside.

In another medium bowl, beat egg whites with the pinch of salt until stiff. With electric mixer, beat dry mixture into the egg whites, a cup at a time, then beat in the applesauce mixture at the end. Continue beating about 2 more minutes.

Divide about half of mixture equally into 12 muffin tins. Add one peanut butter ball to each tin, followed by remaining half of cupcake mixture to cover peanut butter ball.

Bake at 350 degrees F for about 18 to 20 minutes or until pick comes out clean. Cool in pan on wire rack for 10 minutes then remove.

To create frosting, blend peanut butter, softened neufachatel, and softened butter with electric mixer. Add powdered sugar a little at a time until desired consistency is reached. (This made A TON of frosting – I still have some in the fridge!) Frost generously.

Number of Servings: 12

Recipe submitted by SparkPeople user PAULAK01.





TAGS:  Desserts |

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