Enjoy these delicious cupcakes made with chocolate and peanut butter – perfect for a dessert treat.
Double Chocolate-Peanut Butter Cupcakes
- Prep Time 20 min
- Total 1 hr 10 min
- Servings 12
- Ingredients 11
Ingredients
- 3/4 cup granulated sugar
- 3 tablespoons creamy peanut butter
- 1/4 cup fat-free sour cream
- 1 egg
- 1 egg white
- 1 cup Gold Medal™ flour
- 1/4 cup baking cocoa
- 1/2 cup hot water
- 1/2 teaspoon baking soda
- 1/4 cup miniature semisweet chocolate chips
- Powdered sugar, if desired
Instructions
-
Step1Heat oven to 350°F. Line 12 regular-size muffin cups with paper baking cups.
-
Step2In large bowl, beat granulated sugar, peanut butter, sour cream, egg and egg white with electric mixer on medium speed until well blended. Beat in remaining ingredients except powdered sugar on low speed just until mixed. Divide among muffin cups.
-
Step3Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Remove from pan to wire rack. Cool completely, about 30 minutes. Sprinkle tops with powdered sugar.
Nutrition
150
Calories
4g
Total Fat
4g
Protein
25g
Total Carbohydrate
15g
Sugars
Nutrition Facts
Serving Size: 1 Cupcake
- Calories
- 150
- Calories from Fat
- 35
- Total Fat
- 4g
- 6%
- Saturated Fat
- 1 1/2g
- 7%
- Trans Fat
- 0g
- Cholesterol
- 20mg
- 6%
- Sodium
- 90mg
- 4%
- Potassium
- 95mg
- 3%
- Total Carbohydrate
- 25g
- 8%
- Dietary Fiber
- 1g
- 5%
- Sugars
- 15g
- Protein
- 4g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 6%
- 6%
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;Carbohydrate Choice
1 1/2Tips from the Betty Crocker Kitchens
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