Double Chocolate-Peanut Butter Cupcakes

  • Prep Time 20 min
  • Total Time 1 hr 10 min
  • Servings 12

Ingredients

Ingredients

3/4
cup granulated sugar
3
tablespoons creamy peanut butter
1/4
cup fat-free sour cream
1
egg
1
egg white
1
cup Gold Medal™ flour
1/4
cup baking cocoa
1/2
cup hot water
1/2
teaspoon baking soda
1/4
cup miniature semisweet chocolate chips
Powdered sugar, if desired

Directions

Directions

  • 1 Heat oven to 350ºF. Line 12 regular-size muffin cups with paper baking cups.
  • 2 In large bowl, beat granulated sugar, peanut butter, sour cream, egg and egg white with electric mixer on medium speed until well blended. Beat in remaining ingredients except powdered sugar on low speed just until mixed. Divide among muffin cups.
  • 3 Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Remove from pan to wire rack. Cool completely, about 30 minutes. Sprinkle tops with powdered sugar.

Notes










Tips

Expert Tips

A little bit can go a long way when it comes to flavor. Just adding a small amount of peanut butter and mini chocolate chips gives great flavor, yet keeps fat and calories low. A combination of whole egg and egg white is used to keep the cholesterol and fat low.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cupcake
Calories
150
Calories from Fat
35
% Daily Value
Total Fat
4g
6%
Saturated Fat
1 1/2g
7%
Trans Fat
0g
Cholesterol
20mg
6%
Sodium
90mg
4%
Potassium
95mg
3%
Total Carbohydrate
25g
8%
Dietary Fiber
1g
5%
Sugars
15g
Protein
4g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
6%
6%
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.