Chocolate Peanut Butter Cupcakes
Quite easy to make, and these cupcakes were very moist and delicious. I doubled the bunch, and froze them in the freezer. Now I have two week worth snacks :)
Yield
12 servingsPrep
25 minCook
15 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups | biscuit baking mix (bisquick) |
*
|
| ¼ | cup |
sugar
granulated |
|
| 1 | large | eggs |
|
| ⅔ | cup |
water
or milk |
|
| 2 | tablespoons |
peanut butter
creamy |
|
| 1 | ounce |
semi-sweet chocolate
semi-sweet, null, null |
|
| 1 ½ | tablespoons |
margarine
or butter |
|
| ½ | cup | powdered sugar |
|
| ½ | teaspoon | vanilla extract |
|
| 1 ½ | tablespoons |
water
hot |
|
| ⅔ | cup |
peanuts
chopped |
|
Low Cholesterol, Trans-fat Free, Low Sodium
Directions
Heat oven to 400℉ (200℃).
Grease bottoms only of 12 muffin cups, or line with paper baking cups.
Mix baking mix, sugar, egg, ⅔ cup water and the peanut butter; beat vigorously 30 second.
Fill muffin cups about ⅔ full.
Bake unitl golden brown, about 15 minutes; Cool.
Heat chocolate and margarine over low heat until melted.
Stir in powdered sugar, vanilla and hot water.
Spread about 1 teaspoon chocolate glaze over top of each muffin; dip into peanuts.
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