Two of my children have a passion for chocolate and peanut butter together. When it's a cake occasion, say a graduation or a birthday, they always request chocolate and peanut butter. Here is my latest response to one of those requests. And by the way, happy graduation!!
These cupcakes are unbelievably simple to make. They are so moist and rich, you can leave the frosting off to have a lighter snack. But don't do it. The frosting is over the top (pun intended) in creamy goodness and not to be missed.
Chocolate Peanut Butter Cupcakes
1 box chocolate cake mix (I used Betty Crocker Super Moist Milk Chocolate)
1 cup nonfat plain Greek yogurt
1 cup water
4 ounces Neufchatel (light cream cheese), room temperature
2 tablespoons butter, room temperature
1/4 cup creamy peanut butter
1 2/3 cups powdered sugar
1/2 cup fat free frozen whipped topping, thawed
Mini chocolate chips or other small candies for garnish, optional
Preheat oven to 350° F. Line 18 muffin cups with muffin papers. In large mixing bowl, whisk together cake mix, yogurt, and water until smooth. Spoon batter into papers, each about two-thirds full.
Bake 18 to 20 minutes or until top of a cupcake springs back when lightly touched and toothpick inserted in center comes out clean. Completely cool cupcakes on wire rack.
To make frosting, in medium bowl, beat Neufchatel, butter, and peanut butter together until smooth. Add powdered sugar, a little at a time, and beat until smooth. Beat in whipped topping until well combined. Frost cooled cupcakes. Sprinkle with garnish, if desired. Makes 18 cupcakes, 6 points plus and 216 calories each.
Note: frosting recipe is a lightened version of this one on Annie's Eats.
Just for fun, I made a batch of Strawberry Cupcakes using the same three ingredients - cake mix, yogurt, and water. The result was moist and delicious, and spread with a couple tablespoons fat free whipped topping, each was 3 points plus and 145 calories.