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Chocolate Peanut Butter Cupcakes

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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 servings

Prep

25 min

Cook

15 min

Ready

45 min

Ingredients

Amount Measure Ingredient Features
2 cups biscuit baking mix (bisquick) * Camera
¼ cup sugar
granulated
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1 large eggs Camera
cup water
or milk
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2 tablespoons peanut butter
creamy
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1 ounce semi-sweet chocolate
semi-sweet, null, null
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1 ½ tablespoons margarine
or butter
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½ cup powdered sugar Camera
½ teaspoon vanilla extract Camera
1 ½ tablespoons water
hot
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cup peanuts
chopped
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 45g (1.6 oz)
Amount per Serving
Calories 140 58% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 18mg 6%
Sodium 52mg 2%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 4%
Sugars g
Protein 8g
Vitamin A 2% Vitamin C 0%
Calcium 1% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

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