Chocolate Cupcake with Peanut Butter Frosting
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 13
Ingredients
*Devil's Food cake mix, Dry, Betty Crocker, 258 gram(s) 2 cups *Hot Cocoa Swiss Miss Diet, 1 serving Water, tap, 1.25 cup (8 fl oz) 1 1/4 cupsEgg substitute, liquid (Egg Beaters), .50 cup *Splenda no calorie sweetner, 3 tsp (1 Tbsp)Salt, 1/8 tbsp Splenda no calorie sweetner (one packet) *Peter Pan Reduced fat creamy peanut butter, 4 tbsp *Cool Whip Free, 8 tbsp
Use 1/4 cup HOT water and stir in the hot cocoa mix until completely dissolved.
Once mixed, add 1 cup cold water.
Add hot cocoa mix, egg substitute, splenda & salt to cake mix.
Bake for 15mins until toothpick comes out clean. Allow to cool. Makes 12-13 cupcakes
Mix RF Peanut Butter with thawed FF Cool whip and splenda. Wisk/stir until smooth.
Spread on top of cupcakes.
Extra...top with chocolate chips for decoration.
Number of Servings: 13
Recipe submitted by SparkPeople user JAYNAD01.
Once mixed, add 1 cup cold water.
Add hot cocoa mix, egg substitute, splenda & salt to cake mix.
Bake for 15mins until toothpick comes out clean. Allow to cool. Makes 12-13 cupcakes
Mix RF Peanut Butter with thawed FF Cool whip and splenda. Wisk/stir until smooth.
Spread on top of cupcakes.
Extra...top with chocolate chips for decoration.
Number of Servings: 13
Recipe submitted by SparkPeople user JAYNAD01.
Nutritional Info Amount Per Serving
- Calories: 118.8
- Total Fat: 3.3 g
- Cholesterol: 0.1 mg
- Sodium: 77.3 mg
- Total Carbs: 18.9 g
- Dietary Fiber: 0.8 g
- Protein: 3.2 g
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