Search
by Ingredient

Chocolate Peanut Butter Cupcakes

StarStarStarHalf starEmpty star

Your rating

Recipe

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
Low Cholesterol, Trans-fat Free, Low Sodium

Ingredients

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

Ingredients

Amount Measure Ingredient Features
473 ml biscuit baking mix (bisquick)
* Camera
59 ml sugar
granulated
Camera
1 large eggs
Camera
158 ml water
or milk
Camera
3E+1 ml peanut butter
creamy
Camera
28.9 ml/g semi-sweet chocolate
semi-sweet, null, null
Camera
23 ml margarine
or butter
Camera
118 ml powdered sugar
Camera
2.5 ml vanilla extract
Camera
23 ml water
hot
Camera
158 ml peanuts
chopped
Camera

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

Comments


 

 

Nutrition Facts

Serving Size 45g (1.6 oz)
Amount per Serving
Calories 14058% 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?
 

Email this recipe