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light cream cheese peanut butter powdered sugar cake flour sugar cocoa baking powder baking soda salt low-fat buttermilk canola oil egg egg white vanilla semisweet chocolate sugar peanuts
Viewed: 70 - Published at: 8 years agoIngredients
- 12 cup light cream cheese, softened
- 14 cup creamy variety reduced-fat peanut butter
- 14 cup powdered sugar
- 1 cup cake flour
- 1 cup sugar
- 12 cup unsweetened cocoa
- 1 teaspoon baking powder
- 14 teaspoon baking soda
- 14 teaspoon table salt
- 12 cup low-fat buttermilk
- 13 cup canola oil
- 1 large egg
- 1 large egg white
- 1 teaspoon vanilla extract
- 1 ounce semisweet chocolate, melted and cooled
- 12 cup reduced-sugar raspberry jam, seedless variety
- 14 cup unsalted dry roasted peanuts, chopped
Method
- Preheat the oven to 350F Spray a 24-cup mini-muffin pan with nonstick spray.
- To make the frosting, with an electric mixer on low speed, beat the frosting ingredients in a small bowl until smooth, about 2 minutes.
- Cover with plastic wrap; set aside.
- To make the cupcakes, whisk together the cake flour, granulated sugar, cocoa, baking powder, baking soda, and salt in a medium bowl.
- Whisk together the buttermilk, oil, egg, egg white, and vanilla in a large bowl.
- Whisk in the melted chocolate.
- Add the flour mixture, stirring just until blended.
- Fill each muffin cup two-thirds full with the batter.
- Bake until a toothpick inserted into the center comes out clean, about 25 minutes.
- Let cool in the pan on a rack 10 minutes.
- Remove the cupcakes from the pan and let cool completely on the rack.
- Fit a small pastry bag with a plain medium tip and fill with the jam.
- Carefully insert the pastry tip into the top of a cupcake.
- Pipe in about 1 of teaspoon jam.
- Repeat with the remaining cupcakes and jam.
- With a small metal spatula, spread the frosting over the tops of the cupcakes; sprinkle with the peanuts.
- Yields 1 cupcake per serving.
