Chocolate Peanut Butter Cake Cups
- Number of Servings: 4
Ingredients
1/3 cup semisweet chocolate chips1 tablespoon unsalted butter1/4 teaspoon salt2 tablespoon plain Greek-style nonfat yogurt1 tablespoon liquid egg substitute1/2 teaspoon pure vanilla extract1/4 cup unsweetened cocoa1 tablespoon cornstarch2 egg whites, from large eggs1/3 cup sugar1 tablespoon plus 1 teaspoon natural peanut butter, smooth or chunky
Preheat the oven to 400°F with a rack in the center position. Coat four muffin cups with pan spray or oil.
Melt the chocolate, butter, and 1˝ tablespoons of water in a microwave, until you can stir the mixture smooth. Whisk in the salt, yogurt, egg substitute, and vanilla. In a small bowl, stir together the cocoa and cornstarch.
Using a standing mixer and the whisk attachment, beat the egg whites on high until they are foamy. (Alternatively, use a handheld electric mixer.) With the mixer running, gradually add the sugar, a few teaspoons at a time. After all of the sugar is added, continue to mix until soft, glossy peaks form.
Fold the chocolate mixture into the whites until the mixture is mostly combined. Sift half of the cocoa mixture over the top and fold in with a spatula. Once incorporated, sift the remaining cocoa mixture over the top and fold until well combined. Spoon one-quarter cup of batter into each muffin tin. Place 1 teaspoon of peanut butter in the center and cover the peanut butter with a tablespoon of batter.
Bake for 15 minutes. Set the muffin pan on a wire rack to cool for several hours. Unmold before serving.
Serving Size: Makes 4 individual cakes
Melt the chocolate, butter, and 1˝ tablespoons of water in a microwave, until you can stir the mixture smooth. Whisk in the salt, yogurt, egg substitute, and vanilla. In a small bowl, stir together the cocoa and cornstarch.
Using a standing mixer and the whisk attachment, beat the egg whites on high until they are foamy. (Alternatively, use a handheld electric mixer.) With the mixer running, gradually add the sugar, a few teaspoons at a time. After all of the sugar is added, continue to mix until soft, glossy peaks form.
Fold the chocolate mixture into the whites until the mixture is mostly combined. Sift half of the cocoa mixture over the top and fold in with a spatula. Once incorporated, sift the remaining cocoa mixture over the top and fold until well combined. Spoon one-quarter cup of batter into each muffin tin. Place 1 teaspoon of peanut butter in the center and cover the peanut butter with a tablespoon of batter.
Bake for 15 minutes. Set the muffin pan on a wire rack to cool for several hours. Unmold before serving.
Serving Size: Makes 4 individual cakes
Nutritional Info Amount Per Serving
- Calories: 295.9
- Total Fat: 10.9 g
- Cholesterol: 7.8 mg
- Sodium: 58.3 mg
- Total Carbs: 49.1 g
- Dietary Fiber: 2.0 g
- Protein: 4.9 g
Member Reviews
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CD14447570
This looks delicious - THANK YOU for sharing - there are many of us who are tempted daily and like having a healthier option. This is a LIFESTYLE, not a diet! Everything in moderation, including moderation! :) - 5/13/14
Reply from MARISACHURCHILL (5/15/14)
I just wanted to thank all of you for your feedback about my recipes! I am a chef & certified nutritionist. I try to reduce the fat, not remove altogether. Calling peanut butter a diet food may seem counter-intuitive. But it has the enviable combination of fiber-2g & protein-8g per serv. Enjoy! :)