Chocolate Peanutbutter Cupcakes

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Nutritional Info

Servings Per Recipe: 12
Amount Per Serving
Calories: 109.0

Total Fat: 7.5 g
Cholesterol: 77.9 mg
Sodium: 328.9 mg
Total Carbs: 10.7 g
Dietary Fiber: 0.6 g
Protein: 4.4 g

View full nutritional breakdown of Chocolate Peanutbutter Cupcakes calories by ingredient

Introduction

for breakfast, snacks and dessert! for breakfast, snacks and dessert!

Minutes to Prepare: 20

Minutes to Cook: 30

Number of Servings: 12

Ingredients

4 Tablespoons of peanut butter

4 Tablespoons of low fat margarine

1 cup of sucralose (or a baking sugar

substitute, clabbergirl is the best I've found but it's not in this data base)

2 oz ghirardelli bittersweet chocolate chips

5 medium eggs

1/2 cup of water

1 teaspoon of vanilla extract

1/2 cup of flour

1/2 teaspoon of salt

1 teaspoon of baking powder

Directions

Preheat oven to 350. In a stand mixer, combine peanutbutter, sugar and eggs and blend well. Combine margarine and chocolate chips in microwave cup, and melt carefully. The best way to do this is to microwave on high for 30 seconds at a time, after each time you should check your chips and give them a stir until they are melted smooth. Add the melted margarine and chocolate chips to the peanutbutter mixture. In a separate bowl, sift flour, salt and baking powder. Add to peanutbutter mixture with water. Mixon high speed until well blewnded. Prepare muffin tin and scoop mixture into muffin tin cups. Bake in 350 oven for approximately 30 minutes. Keep an eye on them though, because you do not want to over bake these, they are best taken out of oven when you can see they are nice and tall and bounce back to the touch. This batter makes 12 large muffins that are barely 100 calories each and have very little flour, no sugar and a lot of yum!

Number of Servings: 12

Recipe submitted by SparkPeople user KATCAPO.