The minis love baking with me, and I’m a dessert lover, so they can always convince me to whip something up. One of our spring break activities was making these dark chocolate peanut butter chip cupcakes.
I’m all for full fatty desserts with all their yummy goodness, but once in a while I do try to make something a little healthier. And you’ll never believe it when I tell you these cupcakes fit into that category!
Butter, milk and egg free, this cake is as chocolatey, moist and addicting as any other one you’ve tried, probably better!
Try my recipe
1 1/2 cup all purpose flour
1 1/2 cup while wheat flour
1 3/4 cup sugar
2 cups cold water
2/3 cup vegetable oil
1/2 cup unsweetened dark cocoa powder
2 tsp. baking soda
2 tsp. white vinegar
dash of salt
1/2 bag of peanut butter chips
Mix all the dry ingredients together and then add in the wet and the peanut butter chips. The batter will be thin. Don’t worry, it makes the cake so moist!
Bake at 350
To make my “diet” frosting, mix together plain Greek yogurt, peanut butter and powdered sugar. No measurements here, mix to your liking. It’s comes out tasting like a peanut butter cream cheese frosting only healthier! It might be the most addicting thing about the cupcake!
Make ’em pretty by topping with extra peanut butter chips.
These need to be refrigerated due to the frosting, but, don’t worry, the cupcakes will stay moist.
Bet you can’t eat just one! And they’re “diet” cupcakes, so go ahead and indulge!