These are not an in-your-face decadent cupcake. The chocolate flavor shines whereas the peanut butter is subtle and subdued. One taster said that although these wouldn't be her first choice if she really wanted a cupcake, she'd be all over them if someone told her she could have a cupcake that was a mere 150 calories.
These cupcakes end up being lighter because they contain fat-free sour cream (or yogurt can be subbed) rather than oil or butter. Also, the recipe leaves the cupcakes unfrosted with a dusting of powdered sugar. You can slather them with peanut butter if you prefer or top them with a version of Cool Whip and sprinkles.
Double Chocolate Peanut Butter Cupcakes
3/4 cup sugar
3 Tbsp. creamy peanut butter
1/4 cup sour cream
1 egg white
1 cup flour
1/4 cup cocoa
1/2 cup hot water
1/2 tsp. baking soda
1/4 cup miniature chocolate chips
Powdered sugar, to garnish
Preheat oven to 350ºF. Line 12 cupcake tins. Combine all ingredients through egg white until blended smooth. Dissolve cocoa into hot water, and combine flour and baking soda together. Alternately add flour and cocoa, starting and ending with flour. Stir in chocolate chips.
Divide batter evenly among 12 cupcake liners. Bake 15 to 20 minutes or until a toothpick inserted into the center comes out clean. Cool completely. Immediately prior to serving, dust with powdered sugar. Makes 12 cupcakes.