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Double Chocolate-Peanut Butter Cupcakes

  • 12servings
  • 70minutes
  • 150calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, D, E
MineralsFluorine, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3/4 cup granulated sugar

  2. 3 tablespoons creamy peanut butter

  3. 1/4 cup fat-free sour cream

  4. 1 egg

  5. 1 egg white

  6. 1 cup all-purpose flour

  7. 1/4 cup baking cocoa

  8. 1/2 cup hot water

  9. 1/2 teaspoon baking soda

  10. 1/4 cup miniature semisweet chocolate chips

  11. Powdered sugar, if desired

Instructions Jump to Ingredients ↑

  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.

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