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Double Chocolate-Peanut Butter Cupcakes

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If you love all-scratch baking, this recipe is for you. You'll be doubly-delighted with these seemingly indulgent cupcakes. Sprinkle with powdered sugar for an extra-special look.

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

Ingredients

3/4
cup granulated sugar
1/4
cup creamy peanut butter
1/4
cup Yoplait® plain fat-free yogurt or 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
1/3
cup miniature semisweet chocolate chips
Powdered sugar, if desired

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.

Nutrition Info

The Quick Take:

  • Calories 150
  • Fat 4g
  • Saturated Fat 1 1/2g
  • Sodium 90mg

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.

Did You Know?

Expert Tips

A little bit goes a long way when it comes to flavor. Adding just 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.

Ratings & Reviews

We calculated the nutrition of this recipe at the time it was created on 07/08/2011. NOTE: We do not include optional ingredients in our calculations. If concerned about gluten-free, non-dairy, vegetarian or vegan status, always read ingredient labels to make sure each recipe ingredient meets requirements. Products and ingredient sources can change.

Facts about this Recipe

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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.

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