Chocolate Peanut Butter Cupcake Recipe

Looking for an easy Chocolate Peanut butter cupcake recipe? Learn how to make Chocolate Peanut butter cupcake using healthy ingredients.


Submitted by katie_bites

Makes 7 servings



Easy on the peanut butter and maybe add a couple chocolate chips into the cupcake before baking

Recipe Ingredients for Chocolate Peanut butter cupcake

1/3 cup semisweet chocolate chips
1 tablespoon unsalted butter
1/4 teaspoon salt
2 tablespoons greek yogurt 0%
1 tablespoons liquid egg substitute
1/2 teaspoon pure vanilla extract
1/4 cup unsweetened cocoa powder
1 tablespoons all-purpose flour
2 egg whites from large eggs
1/3 cup sugar

Recipe Directions for Chocolate Peanut butter cupcake

  1. Preheat the oven to 400F with a rack in the center position. Coat four 4-ounce ramekins or muffin cups with pan spray. If using ramekins, set them on a rimmed baking sheet.

  2. Melt the chocolate, butter, and 1 tablespoons water in a double boiler, or in a microwave oven, until you can stir the mixture smooth. Whisk in the salt, yogurt, egg substitute, and vanilla. In a small bowl, stir together the cocoa powder and flour.

  3. Using a standing mixer fitted with the whisk attachment, beat the egg whites on high speed until they are foamy. (Alternatively, use a handheld electric mixer.) With the mixer running, gradually add the sugar, a few teaspoons at a time. After all of the sugar is in, continue to mix until soft, glossy peaks form, curling over when you lift the beater.

  4. Fold the chocolate mixture into the egg whites until mostly combined. Sift half of the cocoa mixture over the top and fold it in with a spatula. Once it is mostly incorporated, sift the remaining cocoa mixture over the top and fold until it is incorporated.

  5. Spoon 1/4 cup of the batter into each prepared ramekin. Place 1 teaspoon of the peanut butter in the center of each one, and cover the peanut butter with a heaping tablespoon of batter.

  6. Bake for 15 minutes, or until a toothpick inserted into the cake (not the center) comes out clean. Set the ramekins on a wire rack and let them cool for several hours. To serve: Serve the cakes in the ramekins. If you used muffin cups, unmold them before serving.

  7. Store any leftover peanut butter cups, tightly wrapped, at room temperature for up to 24 hours.

  8. Make ahead! The filled but unbaked cakes can be refrigerated, covered, for up to 3 days before baking. Place in the preheated oven directly from the refrigerator and increase the baking time to 20 minutes.

Categories

Dessert

Nutrition Facts
Serving Size 30.7g
Amount Per Serving
Calories
119
Calories from Fat
47
% Daily Value*
Total Fat
5.2g
8%
Saturated Fat
3.2g
16%
Trans Fat
0.0g
Cholesterol
4mg
1%
Sodium
98mg
4%
Potassium
57mg
2%
Total Carbohydrates
19.0g
6%
Dietary Fiber
1.6g
6%
Sugars
15.7g
Protein
1.0g
Vitamin A 1% Vitamin C 0%
Calcium 1% Iron 3%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
D-
  Good points
  • Low in cholesterol
  •   Bad points
  • High in saturated fat
  • Very high in sugar
  • Contains alcohol
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