Mini Chocolate Peanut Butter Cupcakes
Nutritional Info
- Servings Per Recipe: 48
- Amount Per Serving
- Calories: 78.2
- Total Fat: 3.8 g
- Cholesterol: 0.3 mg
- Sodium: 140.3 mg
- Total Carbs: 10.7 g
- Dietary Fiber: 0.8 g
- Protein: 1.7 g
View full nutritional breakdown of Mini Chocolate Peanut Butter Cupcakes calories by ingredient
Introduction
A Kraft Canada recipe, made lower fat, smaller portion A Kraft Canada recipe, made lower fat, smaller portionNumber of Servings: 48
Ingredients
-
1 pkg. (2-layer size) devil's food cake mix
1 cup cold milk (1 percent)
1 pkg. (4-serving size) JELL-O Vanilla Instant Pudding (sugar free)
1/2 cup KRAFT Smooth Peanut Butter
1-1/2 cups thawed COOL WHIP Whipped Topping
4 squares BAKER'S Semi-Sweet Chocolate
Directions
PREHEAT oven to 350°F. Prepare cake mix and bake in 48 mini paper-lined muffin cups, as directed on package. Cool only 30 min. (to be filled, cupcakes must be warm).
POUR milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Add peanut butter; beat well. Spoon into small freezer-weight resealable plastic bag or pastry bag; seal bag. (If using plastic bag, snip off one of the corners from bottom of bag.) Insert tip of bag into centre of each cupcake; pipe in about 1 Tbsp. of the filling. (less if doing mini's)
MICROWAVE whipped topping and chocolate in small microwaveable bowl on MEDIUM (50%) 1-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after 1 min. Dip the top of each cupcake into glaze. Store cupcakes in refrigerator.
How to
To frost with flair, dip top of cupcake into glaze, twist slightly and lift up.
Serving Size- 1 mini muffin
Number of Servings: 48
Recipe submitted by SparkPeople user BEGINWITHIN.
POUR milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Add peanut butter; beat well. Spoon into small freezer-weight resealable plastic bag or pastry bag; seal bag. (If using plastic bag, snip off one of the corners from bottom of bag.) Insert tip of bag into centre of each cupcake; pipe in about 1 Tbsp. of the filling. (less if doing mini's)
MICROWAVE whipped topping and chocolate in small microwaveable bowl on MEDIUM (50%) 1-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after 1 min. Dip the top of each cupcake into glaze. Store cupcakes in refrigerator.
How to
To frost with flair, dip top of cupcake into glaze, twist slightly and lift up.
Serving Size- 1 mini muffin
Number of Servings: 48
Recipe submitted by SparkPeople user BEGINWITHIN.