Chocolate–Peanut Butter Cupcakes

Prep Time: 20 Minutes • Start to Finish: 1 Hour 10 Minutes • Makes 12 cupcakes

• ¾ cup granulated sugar
• 3 tablespoons creamy peanut butter
• ¼ cup fat-free sour cream
• 1 whole egg
• 1 egg white
• 1 cup Gold Medal all-purpose flour
• ¼ cup unsweetened baking cocoa
• ½ cup hot water
• ½ teaspoon baking soda
• ¼ cup miniature semisweet chocolate chips
• Powdered sugar, if desired

1 Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups.

2 In large bowl, beat granulated sugar, peanut butter, sour cream, egg and egg white with electric mixer on medium speed until well blended. Beat in remaining ingredients except powdered sugar on low speed just until mixed. Divide batter evenly among muffin cups.

3 Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Remove cupcakes from pan; place on cooling rack. Cool completely, about 30 minutes. Sprinkle tops with powdered sugar.

1 Cupcake: Calories 150; Total Fat 4g (Saturated Fat 1.5g, Trans Fat 0g); Cholesterol 20mg; Sodium 90mg; Total Carbohydrate 25g (Dietary Fiber 1g); Protein 4g Exchanges: ½ Starch, 1 Other Carbohydrate, 1 Fat Carbohydrate Choices: 1½

Tip Make your cupcakes stand out at the next bake sale or party. Sprinkle the top with powdered sugar just before wrapping or serving.