Chocolate Cupcake with Peanut Butter Frosting

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 13
  • 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

View full nutritional breakdown of Chocolate Cupcake with Peanut Butter Frosting calories by ingredient
Submitted by:

Introduction

Healthified Chocolate Cupcake with Peanut Butter Frosting Healthified Chocolate Cupcake with Peanut Butter Frosting
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 cups
    Egg 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

Directions

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.

Rate This Recipe