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Chocolate Peanut Cupcakes

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Ingredients
  Neufchatel cheese 2 Ounce
  Crunchy peanut butter 3 Tablespoon
  Honey 3 Tablespoon
  Skim milk 1 Tablespoon
  Shortening 1⁄3 Cup (5.33 tbs)
  Firmly packed brown sugar 1⁄2 Cup (8 tbs)
  Egg 1
  All purpose flour 1 Cup (16 tbs)
  Dutch process cocoa/Unsweetened cocoa 3 Tablespoon
  Baking soda 1 Teaspoon
  Salt 1⁄8 Teaspoon
  Skim milk 1⁄2 Cup (8 tbs)
  Vanilla extract 1 Teaspoon
Directions

Combine Neufcharel cheese, peanut butter, honey, and 1 tablespoon skim milk in a small bowl, stirring well; set mixture aside.
Cream shortening in a medium bowl; gradually add brown sugar, beating well.
Add egg, beating well.
Combine flour, cocoa, soda, and salt in a small bowl; add to creamed mixture alternately with 1/2 cup skim milk, beginning and ending with flour mixture.
Mix well after each addition.
Stir in vanilla.
Spoon 1 tablespoon batter into each of 12 paper-lined muffin cups.
Spoon 2 teaspoons peanut butter mixture into each cup.
Fill each two-thirds full with remaining batter.
Bake at 375° for 20 minutes.
Remove from pans, and cool completely on wire racks.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Interest: 
Healthy

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