Chocolate- Chocolate Chip- Peanut Butter Cup- Cup Cakes

Ingredients (use vegan versions):

cupcake:
1 cup of white flour
1/4 of a cup of wheat flour
1 cup of brown sugar
1/4 of a teaspoon of salt
3 tablespoons of unsweetened applesauce
1 1/8 cups of water
1/2 of a teaspoon of vanilla extract
1 tablespoon of white vinegar
1 teaspoon of baking soda
1/2 of a cup of vegan chocolate chips
1/3 of a cup of cocoa powder
filling:
2 or 3 pinches of salt
3/4 of a cup of reduced fat peanut butter
3/8 of a cup of powdered sugar

Directions:

Mix the dry ingredients together. Mix the wet ingredients together and then add them to the dry ones. Add the chocolate chips - they will sink. It is a good idea to use a 1/4 of a cup and scoop out the batter (make sure you get it from the bottom so that there are chocolate chips in it) and spoon it into FOIL muffin cups or a greased muffin pan. NOT PAPER! The cupcakes stick to them and you can not get them out unless you have magical powers. Bake at 375 degrees Fahrenheit for 25 minutes.

To make peanut butter filling: mix everything together. You should fill each cup cake with about (a little more) 1/2 of a tablespoon of it.

When cool enough to handle, cut out big holes in the top of the cupcakes and fill with peanut butter filling device. Spread it out a bit and put the big chunk of cake back on and press it down a wee bit.

When they are done, the chocolate chips all sink to the bottom and they are so good. I like to wait a little while after I stuff them so that the peanut butter food stuff somewhat melt a bit and it is not just like a glob of peanut butter that was put inside, but more like it spontaneously generated there. Also, I would recommend eating when they are cool because the chocolate chips get hard again and it adds a happy crunchy texture.


Number of Servings: 18

Recipe submitted by SparkPeople user VEGDANCER.