Mini Choco PB Cupcakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 48
Ingredients
Cake:1 box Pillsbury Sugar Free Devil's Food cake mix1 15 oz. can Libby's Pure Pumpkin, canned2 pkts. Swiss Miss Diet Hot Cocoa mixIcing:1/2 can Pillsbury Sugar Free White frosting8 TB. Peter Pan Peanut Butter, smoothTopping:Hershey's Sugar Free Chocolate Chips
Preheat oven to 350 degrees.
Line mini muffing pan with mini cup cake baking cups.
Mix cake ingredients with a mixer on low speed until thoroughly blended. Spoon 2 T. or so into first 24 muffins until half the batter is used.
Mix icing and peanut butter with mixer.
Bake for 8 minutes, or until toothpick inserted comes out clean. Cool and top with icing. Decorate with 1 - 3 chips.
Serving Size: makes 48 mini cupcakes
Number of Servings: 48
Recipe submitted by SparkPeople user KSETTLE70.
Line mini muffing pan with mini cup cake baking cups.
Mix cake ingredients with a mixer on low speed until thoroughly blended. Spoon 2 T. or so into first 24 muffins until half the batter is used.
Mix icing and peanut butter with mixer.
Bake for 8 minutes, or until toothpick inserted comes out clean. Cool and top with icing. Decorate with 1 - 3 chips.
Serving Size: makes 48 mini cupcakes
Number of Servings: 48
Recipe submitted by SparkPeople user KSETTLE70.
Nutritional Info Amount Per Serving
- Calories: 24.5
- Total Fat: 1.6 g
- Cholesterol: 0.0 mg
- Sodium: 20.8 mg
- Total Carbs: 1.9 g
- Dietary Fiber: 0.5 g
- Protein: 0.9 g
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