Healthy Chocolate Cupcakes with Peanut Butter Filling and Chocolate Peanut Butter Frosting
Wait, WHAT? Healthy chocolate cupcakes… with a healthy peanut butter filling… and a healthy chocolate peanut butter frosting?
That’s like a Reese’s peanut butter cup turned into a cupcake!
And it is, because Reese’s were the inspiration. But there is something very different about my cupcakes and Reese’s, and the difference is that my cupcakes are (secretly) good for you and Reese’s peanut butter cups are (obviously) bad for you.
These are the perfect treats to have on hand — they are suitable for breakfast, brunch, lunch, second lunch, dessert and anything that can possibly fit in between that. That’s how healthy these cupcakes are. I recall having a couple of these babies for breakfast… two days in a row… 😉
Healthy Reese’s Cupcakes [Chocolate Cupcakes with Peanut Butter Filling and Chocolate Peanut Butter Frosting]
Ingredients
- ½ batch Healthy Chocolate Cupcakes
- 150g (1¼ cups) Peanut Flour
- 10 packets Natural Sweetener (stevia, Truvia, etc.)
- ¾ cup Unsweetened Vanilla Almond Milk
- 2 tbs Unsweetened Dutch Processed Cocoa Powder
Instructions
- Prepare the cupcakes and let cool completely.
- In a large bowl, whisk together the peanut flour and sweetener. Whisk in the milk.
- Scoop about a quarter of this mixture into a piping bag and fill the cupcakes with it.
- Whisk the cocoa powder into the remaining filling. Scoop into a piping bag and frost the cupcakes.
Slice. Chomp. Yum.
Enjoy!
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– Jess
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Indulge − no strings attached!
These look to die for!! 🙂
Well well those are some AMAZING nutrition stats for chocolate pb cupcakes!! Especially compared with the regular recipe, ugh… Looks really delicious 🙂
Thanks for all your awesome recipes.These are going to be for my little girls birthday party!
I totally love these–they look amaze-balls!
I’ve been trying to incorporate Stevia into my baking more but it’s been really tough. In Berlin it’s quite hard to find it, even in the bio stores because most of the time it’s mixed with something else. My flatmate actually got one that was pure but it’s so bitter, I can’t seem to be able to use it. Do you know if there’s a way to negate the bitter flavor, or should I find another brand?
Anyway, thanks for the recipe!!
-Aya
Haha! Thanks, Aya!
So sorry you had a bad experience with stevia, I once bought a bottle of stevia because it was on sale and it tasted HORRIBLE. Later I realized it was because it contained alcohol, like many extracts do, but it just made the whole thing taste horrible. I have only found two brands of stevia that I like: SweetLeaf and NuNaturals. I use SweetLeaf because they are more widely available and slightly cheaper than NuNaturals.
I also buy stevia online because it’s cheaper, but it might be different in Berlin. Hope this helped!
-Jess
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These look absolutely to die for!!! Ahh, I love cupcakes because there are always lots of frosting for each bite of cake. I am in love that you not only frosted these with pb chocolate frosting, but also filled the insides with a nice peanut butter filling!! I would most definitely eat these for breakfast as well!! 🙂
Okay so as I mentioned in another post I did a few modifications to your recipe (white flour for sorgum flour, half apple sauce half oil, one scoop of choc protein powder, 1/4 cup egg white) The taste and texture was delicious I’m just sad that at 19min they were overcooked…ahh why didn’t I check them earlier?? Don’t worry when I added the delicious frosting it made up for dry cupcakes..hmmm. Will definitely be making these again!
Wow, I’m surprised they were overdone after just 19 minutes! It might be the whey protein… whey tends to bake really quickly and give off a dry texture. But, I’m glad the frosting helped 😉
-Jess
any nutrition facts for this recipe?
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