dk choc cupcakes w PB cream cheese frosting 219 cals

An excellent source of carbohydrates and fat :laugh:

Delicious REAL homemade goodness for a special treat. Why waste cals on yucky store-bought junk?

LL Homemade - Dark Chocolate Cupcake, 1 cupcake: Cal 126, Carbs 21, Fat 4, Pro 2, Fiber 1

Makes 30 cupcakes or 2 8" round cake layers

Preheat oven to 350° F (180°C / gas 4)

2 cups Sugar
2 cups All-purpose flour
1 cup Unsweetened cocoa
2 teaspoons Baking Powder
2 teaspoons Baking Soda
½ cup Extra Virgin Olive Oil
2 cups Hot Water
2 large Eggs
2 teaspoons Pure vanilla extract

1. Dump all dry ingredients together in large bowl without sifting.
2. Add wet ingredients; beat until smooth (batter will be watery).
3. Add vanilla; mix well.
4. Use ice cream scoop to distribute batter into 30 lined cupcake tins
5. Bake 12-15 min. at 350° F (30-35 min for 2 8" pans), or until tester inserted into center comes out clean.
6. Cool 10 minutes on rack; invert cakes onto rack and cool completely before frosting.


PEANUT BUTTER CREAM CHEESE FROSTING

LL Homemade - Peanut Butter Cream Cheese Frosting (1 Cupcake Serving), 1 oz cal 92, carbs 10, fat 5, pro 1, fiber 0

Makes enough for roughly 42 cupcakes or a 2-layer cake.

1 stick butter
1 8-oz. pkg. cream cheese
1/4 c. peanut butter (I used 365 creamy, which does contain sugar)
1 tsp. pure vanilla extract
3 c. powdered sugar
water or milk (I used 2 tsp unsweetened almond milk) to thin if necessary

Cream butter and cream cheese, add PB and vanilla. Stir in sugar and add water or milk if necessary to desired consistency.


YOU CAN FREEZE THESE, EVEN WITH FROSTING ON THEM!