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Cupcakes
- 1 1/2 cups all-purpose flour (375 mL)
- 1/3 cup cocoa powder sifted (75 mL)
- 1 tsp baking powder (5 mL)
- 1/2 tsp baking soda (2 mL)
- 1/4 tsp salt (1 mL)
- 1 cup granulated sugar (250 mL)
- 1/3 cup canola oil (75 mL)
- 2 eggs (2)
- 1 tsp vanilla extract (5 mL)
- 1/3 cup creamy peanut butter (60 mL)
- 1/2 cup 1% milk (125 mL)
- 1/2 cup reduced fat sour cream (125 mL)
Peanut Butter Filling
- 1/2 cup creamy peanut butter (125 mL)
- 3 Tbsp canola margarine (45 mL)
- 1 1/2 cups confectioner's sugar (375 mL)
- 3 Tbsp 1% milk (45 mL)
Chocolate Icing
- 2 cups semi-sweet chocolate chips (500 mL)
- 1 cup reduced fat sour cream (250 mL)
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Peanut Butter and Chocolate Cupcakes
- Line muffin pan with paper liners. Preheat oven to 350°F (180°C).
- In medium bowl, combine flour, cocoa powder, baking powder, baking soda and salt. Mix well. Set aside.
- In large bowl, beat sugar, canola oil and eggs until thickened, about 2 – 3 minutes. Beat in vanilla and peanut butter. Add dry ingredients to the wet ingredients, along with the milk and sour cream. Beat until combined, about 1 minute.
- Divide cupcake batter into the paper lined muffin pan. Bake cupcakes for approximately 20 minutes or until toothpick inserted into the center of the cupcakes comes out clean. Remove cupcakes from pan and cool completely on wire rack.
- To make Peanut Butter Filling: In a medium bowl, combine peanut butter, canola margarine, confectioner’s sugar and milk .Beat well until very creamy, about 1 – 2 minutes.
- When cupcakes have cooled to room temperature, spoon filling mixture into a pastry bag, fitted with a ¼ inch (6 mm) plain round tip. Insert tip into the top of each cupcake. Squeeze filling into the center of each cupcake. Top of cupcakes will bulge slightly.
- Frost with Chocolate icing. Recipe follows.
Chocolate Icing
- In a large glass bowl, melt chocolate chips in microwave as package directs. Add sour cream and beat until fluffy and icing has a good spreading consistency.
- Spread about 2 Tbsp (30 mL) of icing on each cupcake.
Peanut Butter and Chocolate Cupcakes
Chocolate and peanut are commonly paired together in baking and these Peanut Butter and Chocolate Cupcakes take it to another level with a creamy peanut butter filling and chocolate icing. Don’t forget to pair one with a tall cold glass of milk! Baking with canola oil has its health benefits. Canola oil is light, doesn’t interfere with other flavours and reduces the trans and saturated fats in your baking, making it a heart healthy choice.
- Makes
- 12
Nutritional Analysis
- Serving Size
- 1 cupcake with icing
- Servings
- 12
- Calories
- 480
- Total Fat
- 27 g
- Saturated Fat
- 8 g
- Cholesterol
- 40 mg
- Sodium
- 240 mg
- Carbohydrates
- 54 g
- Fiber
- 3 g
- Protein
- 11 g
