Peanut Butter Cupcakes, almost too good to be true.
alexbowser
Posts: 322
My baking experimentation recently yielded some tasty results.
So I present to you Peanut Butter Cupcakes, 145 calories and 2 grams of fat per cupcake. I was surprised at how perfect the mix of Cool Whip and peanut butter was. It becomes a subtly sweet peanut butter mousse. A perfect accompaniment to the virtually fat free chocolate cake underneath.
The cake is a variation on my favorite vegan cupcake recipe, so the cake without the frosting is vegan. If you want to keep it that way, mix tofu and a little melted chocolate together in food processor. It'll become a perfect chocolate pudding texture and a great topping for the cupcakes.
I garnished the cupcakes with a little chopped peanuts and mini chocolate chips.
I could probably stretch the amount of frosting the recipe yields to 24 cupcakes, but if you need to double the recipe and you like a lot of frosting you might want to double the frosting recipe too.
Chocolate Cupcakes
1 1/2 cups flour
1/2 cup granulated sugar
1 teaspoon baking soda
1 teaspoon salt
1/3 cup cocoa powder
1/2 cup unsweetened applesauce
1 cup water
1 teaspoon vanilla extract
1 tablespoon vinegar
Preheat oven to 350 degrees.
Mix all ingredients until well combined.
Place cupcake liners in cupcake tray and spray with nonstick spray (these cupcakes stick to their liners).
Bake for 20-25 minutes, and let cool before frosting.
Peanut Butter Mousse Frosting
1 8 oz tub of Cool Whip Free
2 tablespoons of creamy peanut butter
3-4 tablespoons of skim milk
In a large microwave bowl mix the milk and peanut butter. Microwave for 30 seconds, and then whisk until smooth. (You're thinning out the peanut butter so it will be easier to add to the Cool Whip.) Let it cool for a few minutes and then gently fold in the Cool Whip. Transfer to a piping bag or disposable gallon sized bag (then cut off one of the bottom corners). Pipe onto the tops of the cupcakes.
Store cupcakes in the fridge to avoid melting frosting.
So I present to you Peanut Butter Cupcakes, 145 calories and 2 grams of fat per cupcake. I was surprised at how perfect the mix of Cool Whip and peanut butter was. It becomes a subtly sweet peanut butter mousse. A perfect accompaniment to the virtually fat free chocolate cake underneath.
The cake is a variation on my favorite vegan cupcake recipe, so the cake without the frosting is vegan. If you want to keep it that way, mix tofu and a little melted chocolate together in food processor. It'll become a perfect chocolate pudding texture and a great topping for the cupcakes.
I garnished the cupcakes with a little chopped peanuts and mini chocolate chips.
I could probably stretch the amount of frosting the recipe yields to 24 cupcakes, but if you need to double the recipe and you like a lot of frosting you might want to double the frosting recipe too.
Chocolate Cupcakes
1 1/2 cups flour
1/2 cup granulated sugar
1 teaspoon baking soda
1 teaspoon salt
1/3 cup cocoa powder
1/2 cup unsweetened applesauce
1 cup water
1 teaspoon vanilla extract
1 tablespoon vinegar
Preheat oven to 350 degrees.
Mix all ingredients until well combined.
Place cupcake liners in cupcake tray and spray with nonstick spray (these cupcakes stick to their liners).
Bake for 20-25 minutes, and let cool before frosting.
Peanut Butter Mousse Frosting
1 8 oz tub of Cool Whip Free
2 tablespoons of creamy peanut butter
3-4 tablespoons of skim milk
In a large microwave bowl mix the milk and peanut butter. Microwave for 30 seconds, and then whisk until smooth. (You're thinning out the peanut butter so it will be easier to add to the Cool Whip.) Let it cool for a few minutes and then gently fold in the Cool Whip. Transfer to a piping bag or disposable gallon sized bag (then cut off one of the bottom corners). Pipe onto the tops of the cupcakes.
Store cupcakes in the fridge to avoid melting frosting.
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Replies
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wow these look and sound amazing! definitely need to try them out. thanks for posting!0
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bump0
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Looks amazing, totally gonna make these, thanks! :flowerforyou:0
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bump!0
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OMGoodness those look good!! Im making my shopping list to get the things Im missing and making these this weekend yum0
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If anyone has any questions, feel free to message me.0
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bump0
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Thank you...keeping this in my back pocket for later...0
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bump0
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Wow they look wonderful!!!0
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bump0
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yummmmm0
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Oh my0
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Not sure if it's clear in the post, but the recipe makes 12 cupcakes.0
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Chocolate and peanut butter are two of my favorite things, things I miss the most since eating "healthy!" I will definitely try this! Also, I love the idea of tofu frosting. I sometimes make tofu pudding, so good!0
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Chocolate and peanut butter are two of my favorite things, things I miss the most since eating "healthy!" I will definitely try this! Also, I love the idea of tofu frosting. I sometimes make tofu pudding, so good!
Tofu pudding pie is great too. I made it for a party and no one had any idea that it was healthy.0 -
Bump! Thank you!!
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Wow, looks amazing!0
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OMG - I want to leave work and go home and make these RIGHT NOW. Thanks so much for sharing.0
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bump!0
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Bump!0
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bumping for the tofu frosting!0
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They look delicious! Thanks for sharing!0
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They look delicious! Thanks for sharing!0
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Bump*0
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This recipe looks awesome.
I'm not sure about tofu. Not there yet...
But I love the sound of the original recipe.
Thanks so much for sharing!
Emily0 -
Oh my. That looks awesome!!!!!!!0
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bump!!!!0
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Printing this now. Copy/pasted into Word and going to use it for family gatherings!!!
I'll love to shock the family by telling them the delicious cupcake theyre eating isnt bad for them!0 -
yummm!!!! gonna have to try these!!!0
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