Oh wow. Check out the chocolate on these babies. I had some light sour cream left over from the Cranberry-Cardamom muffins and decided to do some experimenting with that recipe as my base. The result was fat-free (not counting the pb and chocolate chip extras), super moist, chocolately beyond belief, and absolutely delicious!
Double Chocolate Peanut Butter Swirl Cupcakes
1 1/4 cup whole wheat pastry flour
1/2 cup cocoa powder
3/4 cup plus 2 tablespoons sugar
1 tsp baking powder
1/2 tsp baking soda
pinch of salt
1/4 tsp cinnamon
2 eggs, lightly beaten
1 banana, mashed, plus enough light sour cream to make 1 cup between both ingredients
1/4 cup applesauce
1/2 tsp vanilla extract
natural peanut butter
dark chocolate chips
(1) Preheat oven to 350. In a large bowl, stir together flour, cocoa powder, all of the sugar, baking powder, baking soda, salt, and cinnamon.
(2) In another bowl, lightly beat eggs. Add in the 1 cup of banana/light sour cream mixture, applesauce, and vanilla extract. Make a well in dry ingredients and pour in wet. Stir until combined.
(3) Fill well-greased muffin cups 3/4 full with batter. Pour a little under a teaspoon of peanut butter on top of each cupcake, and swirl into batter to create a marbled look. Top with a few chocolate chips. Bake for roughly 15 minutes, or until a toothpick comes out clean. You should get about 12 cupcakes.
My review: These were honestly so good. Since I based them off of a muffin recipe, I was going to call them muffins, but these taste wayyy too decadent to be called anything less than cupcakes. I was so impressed with the rich chocolate flavour and the moist, dense texture. The peanut butter and chocolate chip topping are totally optional, but they added a great extra note. I don’t count calories, but in case you’re wondering, each cupcake has around 150 calories- of course, it also depends on how generous you are with toppings :0). I highly recommend these, and would even use this recipe to make a birthday cake. I doubt anyone would guess it was fat-free!