Double Chocolate-Peanut Butter Cupcakes

Enjoy these delicious cupcakes made with chocolate and peanut butter – perfect for a dessert treat.

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

3/4
cup granulated sugar
3
tablespoons creamy peanut butter
1/4
cup fat-free sour cream
1
egg
1
egg white
1
cup all-purpose 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

  • 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.

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 PER SERVING

Serving Size: 1 Cupcake
Calories
150
(
Calories from Fat
35),
% Daily Value
Total Fat
4g
4%
(Saturated Fat
1 1/2g,
1 1/2%
Trans Fat
0g
0%
),
Cholesterol
20mg
20%;
Sodium
90mg
90%;
Total Carbohydrate
25g
25%
(Dietary Fiber
1g
1%
  Sugars
15g
15%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
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 Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.