Chocolate Peanut Butter Cake Cups
- Servings Per Recipe: 4
- 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
IntroductionI love the sweet-salty combination of chocolate and peanut butter. These gluten-free individual cakes have a crisp top encasing a fudgy, brownie-like middle and a peanut butter-y center. They are simple to prepare, but look and taste like something you might find on a restaurant menu. I love the sweet-salty combination of chocolate and peanut butter. These gluten-free individual cakes have a crisp top encasing a fudgy, brownie-like middle and a peanut butter-y center. They are simple to prepare, but look and taste like something you might find on a restaurant menu.
1/3 cup semisweet chocolate chips
1 tablespoon unsalted butter
1/4 teaspoon salt
2 tablespoon plain Greek-style nonfat yogurt
1 tablespoon liquid egg substitute
1/2 teaspoon pure vanilla extract
1/4 cup unsweetened cocoa
1 tablespoon cornstarch
2 egg whites, from large eggs
1/3 cup sugar
1 tablespoon plus 1 teaspoon natural peanut butter, smooth or chunky
Love this recipe? Check out Marisa Churchill's cookbook Sweet & Skinny: 100 Recipes for Enjoying Life's Sweeter Side Without Tipping the Scales for more low-fat, low-sugar recipes to keep you slim while satisfying your cravings!
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
Rate This Recipe
Member Ratings For This Recipe
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! :)
wow! Thanks for commenting back Marisa. Your recipes are great. I have to try this recipe of yours too:
80.html - 5/14/14
Reply from MARISACHURCHILL (5/21/14)
So glad you like them Dimarvan!