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Double Chocolate-Peanut Butter Cupcakes

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Betty Crocker Kitchens
Updated Nov 16, 2015
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Enjoy these delicious cupcakes made with chocolate and peanut butter – perfect for a dessert treat.

Double Chocolate-Peanut Butter Cupcakes

  • Prep Time 20 min
  • Total 1 hr 10 min
  • Servings 12
  • Ingredients 11
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Ingredients

  • 3/4 cup granulated sugar
  • 3 tablespoons creamy peanut butter
  • 1/4 cup fat-free sour cream
  • 1 egg
  • 1 egg white
  • 1 cup Gold Medal™ 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

Instructions

  • Step 
    1
    Heat oven to 350°F. Line 12 regular-size muffin cups with paper baking cups.
  • Step 
    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.
  • Step 
    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

150 Calories
4g Total Fat
4g Protein
25g Total Carbohydrate
15g Sugars

Nutrition Facts

Serving Size: 1 Cupcake
Calories
150
Calories from Fat
35
Total Fat
4g
6%
Saturated Fat
1 1/2g
7%
Trans Fat
0g
Cholesterol
20mg
6%
Sodium
90mg
4%
Potassium
95mg
3%
Total Carbohydrate
25g
8%
Dietary Fiber
1g
5%
Sugars
15g
Protein
4g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
6%
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 Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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