Skinny Chocolate Peanut Butter Cupcakes – After one bite of these cupcakes you won’t believe that they could possibly be low fat. That’s how delicious and decadent they taste. Bake a batch up soon then, enjoy every chocolaty, peanut butter bite!
Hold on! These are low fat? That’s what anyone who has eaten one of these has said or asked about these gems. No one can believe it when I tell them the calories and fat content in one of these gems. My family and friends love these cupcakes and so do I. Chocolate and peanut butter just go hand and hand. I wanted these to be very easy to put together so I used a cake mix and added a few pantry ingredients to make them taste even more chocolaty and scrumptious. You are going to love these like we do!
Skinny Chocolate Peanut Butter Cupcakes
Yields: 16 cupcakes
Nutrition: calories 198, fat 2.2 g, fiber 1.2 g
Ingredients:
For the cupcakes:
- 1 box super moist milk chocolate cake mix
- 10 ounces plain seltzer or club soda
- 1 large egg
- 2 large egg whites
- 1 tbsp unsweetened cocoa powder
- 3 tbsp Hershey’s chocolate syrup
- 1 1/2 tbsp all-purpose flour
- 1/2 tsp baking powder
- 1 1/2 tsp vanilla extract
For the frosting:
- 14 ounce can fat free sweetened condensed milk
- 2-3 tbsp unsweetened cocoa powder
- 2 1/2 tbsp peanut butter
- 1 tsp vanilla extract
- around 8 tbsp water
- 4 tbsp chopped peanuts, I like salted for this recipe — place peanuts in a small Ziploc bag and roll them with a rolling pin or use a small saucepan to lightly smash the peanuts into little pieces
Directions:
- In a large mixing bowl, combine the cake mix with seltzer and mix at low speed for about 30 seconds. Add remaining cupcake ingredients. Mix at medium speed for another minute or two.
- With a rubber spatula, make sure all the dry ingredients are mixed from the bottom. Let batter sit for about 5 to 7 minutes.
- After the short wait, mix gently just once. Fill your muffin cups with the batter. You should have enough for 16 cupcakes.
- Bake the first batch for about 15 to 18 minutes. Turn pan around after about 8 minutes. Check to see if they are done by using a wooden skewer or toothpick. It should come out clean with dry to moist crumbs.
- Place the pan on a cooling rack and let the cupcakes cool completely. Put the next pan in the oven and repeat the same as the first pan.
- When the both pans are cooled. Start your frosting. In a small to medium nonstick saucepan, pour out the condensed milk (use a rubber spatula to get all the milk out) and add the water and cocoa powder. Cook over low heat until the mixture comes to a slight boil. Continue to stir (you don’t want burnt frosting). Let it boil just a little bit, and then remove from heat. Keep stirring. Add the vanilla extract. You should have a nice smooth consistency. If the frosting is too thick you can add a little more water and mix up again.
- Let frosting cool down just a bit.
- Place your cooled cupcakes on a serving plate and frost each one. You will have more than enough frosting for each cupcake.
- Now sprinkle a few pieces of the peanuts on top of each cupcake while the frosting is still wet.
Go ahead and enjoy these amazing, rich chocolate, peanut cupcakes without any guilt!
Skinny Chocolate Peanut Butter Cupcakes
Ingredients
- 1 box super moist milk chocolate cake mix
- 10 ounces plain seltzer or club soda
- 1 large egg
- 2 egg whites
- 1 heaping tbsp unsweetened cocoa powder
- 3 tbsp Hershey's chocolate syrup
- 1 1/2 tbsp all purpose flour
- 1/2 tsp baking powder
- 1 1/2 tsp vanilla extract
for the frosting
- 14 ounce can fat free sweetened condensed milk
- 2-3 tbsp unsweetened cocoa powder
- 2 1/2 tbsp peanut butter
- 1 tsp vanilla extract
- 8 tbsp cold water, more if needed
- 4 tbsp chopped peanuts, I like salted for this recipe — place peanuts in a small Ziploc bag and roll them with a rolling pin or use a small saucepan to lightly smash the peanuts into little pieces
Instructions
-
Preheat oven to 350 degrees. Place foil or paper liners in a muffin pan and mist with cooking spray (foil liners work better). Remember, we always bake one pan at a time, so have the second muffin pan ready with the remaining liners and have them sprayed.
1.In a large mixing bowl, combine the cake mix with seltzer and mix at low speed for about 30 seconds. Add remaining cupcake ingredients. Mix at medium speed for another minute or two.
2.With a rubber spatula, make sure all the dry ingredients are mixed from the bottom. Let batter sit for about 5 to 7 minutes.
3.After the short wait, mix gently just once. Fill your muffin cups with the batter. You should have enough for 16 cupcakes.
4.Bake the first batch for about 15 to 18 minutes. Turn pan around after about 8 minutes. Check to see if they are done by using a wooden skewer or toothpick. It should come out clean with dry to moist crumbs.
5.Place the pan on a cooling rack and let the cupcakes cool completely. Put the next pan in the oven and repeat the same as the first pan.
6.When the both pans are cooled. Start your frosting. In a small to medium nonstick saucepan, pour out the condensed milk (use a rubber spatula to get all the milk out) and add the water and cocoa powder. Cook over low heat until the mixture comes to a slight boil. Continue to stir (you don’t want burnt frosting). Let it boil just a little bit, and then remove from heat. Keep stirring. Add the vanilla extract. You should have a nice smooth consistency. If the frosting is too thick you can add a little more water and mix up again.
7.Let frosting cool down just a bit.
8.Place your cooled cupcakes on a serving plate and frost each one. You will have more than enough frosting for each cupcake.
9.Now sprinkle a few pieces of the peanuts on top of each cupcake while the frosting is still wet. Enjoy!!
Chocolaty, peanuty, deliciousness!
