Portion-controlled chocolate cake with a gooey peanut butter topping? Hello, deliciousness! Find more PB recipes here!
⅛th of recipe (1 cupcake): 132 calories, 3.5g total fat (1.5g sat fat), 325mg sodium, 25g carbs, 5.5g fiber, 7g sugars, 7g protein
You’ll Need: 12-cup muffin pan, nonstick spray, food processor, small microwave-safe bowl
Prep: 15 minutes • Cook: 40 minutes • Cool: 1 hour
CUPCAKES
One 15-ounce can black beans, drained and rinsed
½ cup unsweetened cocoa powder
½ cup egg whites (about 4 large eggs’ worth)
⅓ cup unsweetened applesauce
⅓ cup canned pure pumpkin
¼ cup Truvia spoonable no-calorie sweetener (or another natural brand that’s about twice as sweet as sugar)
1½ teaspoons baking powder
1 teaspoon vanilla extract
¼ teaspoon salt
2 tablespoons mini (or chopped) semi-sweet chocolate chips
TOPPING
2½ tablespoons powdered peanut butter or defatted peanut flour
3 tablespoons unsweetened vanilla almond milk
1 tablespoon creamy peanut butter (no sugar added)
2½ teaspoons honey
1 tablespoon mini (or chopped) semi-sweet chocolate chips, crushed
1. Preheat oven to 350 degrees. Generously spray 8 cups of a 12-cup muffin pan with nonstick spray.
2. Place all cupcake ingredients except chocolate chips in a food processor. Puree until completely smooth and uniform.
3. Fold in chocolate chips.
4. Evenly distribute batter into the 8 cups of the muffin pan, and smooth out the tops.
5. Bake until a toothpick (or knife) inserted into the center of a cupcake comes out mostly clean, 35 to 40 minutes.
6. Let cool completely, about 1 hour.
7. To make the topping, in a small microwave-safe bowl, combine powdered peanut butter/peanut flour with almond milk. Stir until uniform. Add creamy peanut butter and honey. Microwave for 15 seconds, or until melted. Stir until smooth and uniform.
8. Spread topping onto cupcakes, and sprinkle with crushed chocolate chips.
MAKES 8 SERVINGS
Chew on This …
When it comes to peanut butter, women tend to go for creamy, while men prefer chunky. Who knew?