Chocolate Peanutbutter Cupcakes

Chocolate Peanutbutter Cupcakes

3.1 of 5 (7)
member ratings
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


for breakfast, snacks and dessert! for breakfast, snacks and dessert!
Number of Servings: 12


    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


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.

Member Ratings For This Recipe

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    2 of 2 people found this review helpful
    Sorry to say, but these were awful. I ate a half of one and threw the rest away. I wonder if adding some milk would help with the consistency. They were very, very dry. It was interesting how puffy they got! Must have been all the eggs. Thanks for the recipe - I don't mean to offend. - 2/1/09

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    1 of 1 people found this review helpful
    eww...has a bad aftertaste!! - 4/6/08

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    I love this chocolate peanut butter cupcake recipe! - 8/20/20

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    Hi, Please don't make these. They were meh. There is no peanut butter flavor and no chocolate flavor in the finished muffin.

    I read the reviews only after putting these in the oven. Whoops. I was too embarassed to bring these to a work meeting. Too many other good muffin recipes out there.
    - 7/29/11

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    I think the cupcakes were good at best. I used whole wheat pastry flour and perhaps that was the reason but I always use WWPF in my recipes and usually turn out great. I will def make again, but use a little more chocolate or maybe add a light frosting. It took care of my craving for sweets tho! - 1/19/11