My cousin’s baby shower is coming up this weekend, so I decided to use it as an excuse to bake a baby-sized dessert. Since I’m too indecisive, I asked my cousin what she’s been craving recently. I assumed it would either be Sour Patch Kids or Reese’s because these have always been her favorites. Even if she chose Sour Patch Kids, I probably would’ve made something with chocolate and peanut butter anyway. Thankfully it didn’t come to that, so I’ll save that challenge for another day.
These peanut butter & chocolate cupcakes are light, fluffy, and taste like a Reese’s. Is there a better flavor combination than chocolate and peanut butter? I’m glad these only have 88 calories because they’re addicting and easy to munch on! The frosting isn’t overly sweet, so it complements the cupcakes perfectly. Give these a shot and let me know how they turn out. I’d also love to hear your favorite flavor combination!
Mini Peanut Butter & Chocolate Cupcakes
(1 votes, average: 5.00 out of 5)
Loading...These light and fluffy cupcakes are easy to make and taste like a Reese’s. You’d never know they’re gluten- and guilt-free!
Ingredients
- Cupcakes:
- 3/4 cup (84g) blanched almond flour
- 1/2 cup (40g) unsweetened cocoa powder
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 eggs, room temperature
- 1/2 cup (96g) granulated sugar
- 1/4 cup (48g) packed brown sugar
- 2 oz semi-sweet baking chocolate
- 1/4 cup butter
- 1/4 cup (55g) unsweetened applesauce
- 1 tsp pure vanilla extract
- 1/2 cup (120ml) milk
- Frosting:
- 4 tbsp butter, room temperature
- 1/2 cup (128g) natural peanut butter
- 2 cups (240g) powdered sugar
- 2-3 tbsp milk
- Pinch of salt (omit if using salted peanut butter)
- 2 tbsp (30g) mini chocolate chips
Instructions
Cupcakes: Preheat the oven to 325 degrees Fahrenheit (162 degrees Celsius). Line a mini muffin tin with cupcake liners and lightly spray with nonstick cooking spray.
In a small saucepan on the stove, melt the baking chocolate and butter on low. Once melted, remove from the stove and set aside.
In a small bowl, sift the almond flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a separate bowl, beat the eggs and sugars until light and fluffy, about 2 minutes. Add the applesauce, vanilla extract, and melted chocolate/butter mixture. Beat until well combined.
Add half of the flour mixture and half of the milk to the wet ingredients. Stir until just combined. Repeat with the remaining flour and milk and stir until the flour is just incorporated.
Fill the mini muffin tins until 3/4 full. Bake for 15 minutes, or until a toothpick inserted comes out clean.
Remove the pan from the oven and place on a wire baking rack. Let the cupcakes cool for one minute inside the pan and then remove and cool completely on the wire rack.
Frosting: Prepare the frosting while the cupcakes cool completely.
Beat the butter and peanut butter for 1 minute. Add half of the powdered sugar, a pinch of salt, and 2 tbsp of milk. Beat until combined.
Add the remaining powdered sugar and beat until smooth. Only add the extra tablespoon of milk if the frosting is too thick. The consistency will vary depending on the peanut butter used.
Frost the cupcakes, top with mini chocolate chips, and enjoy!
Nutrition
-
88 Calories
-
10.3g Carbohydrates
-
4.9g Fat
-
1.4g Protein
-
1.8g Saturated fat
-
9.1g Sugar
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