Chocolate Cupcake with Fake out PB frosting

I made these cupcakes to satisfy a peanut butter craving I was having. Since my son is allergic to peanuts, I decided to use the fake out peanut butter in my frosting. My son and I went to Fairway and picked out chocolate sprinkles so we used them on top. I also wanted to make the cupcakes lower in fat since I do tend to bake a lot and wanted to cut down on some fat. My son loved the frosting (and gave the cake part to my daughter) and my daughter loved the cake part (and gave the frosting to my son) so go figure! These cupcakes would be great with any frosting or a simple ganache.

You can find the original recipe here at Cooking Light: I modified it a bit (I substituted regular eggs and left out the instant coffee figuring my kids didn’t need the extra caffeine!). Here is how I made it:

[tab title=”Ingredients”]
1 cup granulated sugar
2 eggs
1/4 cup canola oil
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup low fat buttermilk

1/2 cup of softened unsalted butter
3/4 cup of fake out peanut butter
2.5 cups of confectioners sugar
1 teaspoon of vanilla

[tab title=”Preparation”]
1. Preheat oven to 350 degrees and put liners down on cupcake pan (makes about 13-15 cupcakes depending on how big you want them)
2. Combine the first 4 ingredients in a large bowl.
3. Beat with a mixer at medium speed until well blended (about 2 minutes).
4. Combine flour and next 5 ingredients (through 1/4 teaspoon salt) and whisk.
5. Alternate adding flour mixture and buttermilk into sugar egg mixture starting and end with flour.
6. Pour batter into cupcake liners.
7. Bake for about 16-18 minutes until done.

Combine all ingredients in a bowl and use mixer until smooth and desired consistency. Frost cupcakes and decorate as desired.
[tab title=”Photos”]


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