Peanut Butter Chocolate Chip Cupcakes

Peanut Butter Chocolate Chip Cupcake Recipe with Chocolate Icing

1/2 cup creamy, roasted peanut butter (unsalted)
1/2 cup agave nectar
2 eggs
1/4 teaspoon celtic sea salt
1/4 teaspoon baking soda
1/2 cup roasted peanuts (unsalted), chopped
1/2 cup dark chocolate chips 73% cacao

1. In a large bowl, with a hand blender, mix peanut butter, agave, and eggs until creamy.
   
2. Blend in salt and baking soda.
   
3. Fold in peanuts and chocolate.
   
4. Scoop batter a heaping 1/4 cup at a time into paper-lined cupcake pan.
   
5. Bake at 350° for 20-25 minutes.
   
6. Cool for 2 hours.
   
7. Top with Vegan Chocolate Frosting.

Makes 11 or 12 cupcakes. Source: Elana's Pantry

Low Fat Chocolate Cupcakes

Low-Fat Chocolate Cupcake Recipe

1-1/3 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
2 teaspoons salt
3/4 cup packed dark brown sugar
1/4 cup cinnamon applesauce
1 egg
1 egg white
1 tbsp. oil
1 teaspoon vanilla extract
2/3 cup skim milk
powdered sugar, optional

Preheat oven to 350 degrees F. Line 12 muffin cups with paper liners.

Combine flour, cocoa, baking powder, soda, and salt.

Beat the next six ingredients until combined, about 1 minute. Stir in flour mixture alternately with milk until just combined.

Pour batter into muffin cups. Bake 22-25 minutes or until toothpick comes out clean. Remove cupcakes from pan; cool on wire rack 30 minutes. Sprinkle with powdered sugar, if desired.

More chocolate cupcake recipes.

Chocolate Cupcakes

Chocolate Cupcake Recipe

1/4 cup oil
3/4 cup sugar
1 egg
1 teaspoon vanilla
1/4 teaspoon salt
1/4 teaspoon cinnamon, optional
1 teaspoon baking soda
2/3 cup milk
2 tbsp. lemon juice
1/3 cup cocoa powder
1 cup all-purpose flour

Beat oil and sugar with egg with an electric mixer until smooth. Beat in vanilla, salt, and baking soda until well blended.

Put milk and lemon juice together in cup until curdled and pour into batter, beating to blend well.

Beat in cocoa powder and then the flour, beating 3 minutes after last addition, scraping down sides and bottom of bowl often.

Divide batter equally between 12 paper-lined cupcake wells. Bake at 350 degrees F for 25 minutes or until a toothpick inserted comes out clean. Cool in pan on rack 20 minutes. Remove to platter to continue cooling. Frost as desired.

Low-Fat Chocolate Cupcakes