Chocolate Peanut Butter Molten Cupcakes

Chocolate Peanut Butter Molten Cupcakes

0 Reviews
From: Diabetic Living Magazine

These look like simple chocolate cupcakes, but bite into them and you'll find a chocolatey-peanut butter surprise. They're delicious topped with fresh strawberries and powdered sugar.

Ingredients 6 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 2 ounces milk chocolate, chopped
  • 1 tablespoon creamy peanut butter (not reduced-fat or natural)
  • ¼ cup refrigerated or frozen egg product, thawed, or 1 egg, lightly beaten
  • ¼ cup sugar or sugar substitute equivalent to ¼ cup sugar (see Tip)
  • 2 tablespoons water
  • 2 tablespoons canola oil
  • ¼ teaspoon baking powder
  • ¼ teaspoon vanilla
  • ½ cup all-purpose flour
  • 3 tablespoons unsweetened cocoa powder
  • Fresh strawberries (optional)
  • Powdered sugar (optional)


  • Prep

  • Ready In

  1. To prepare filling: In a small microwave-safe bowl, combine milk chocolate and peanut butter. Microwave on 30 percent power (medium-low) for 1- ½ to 2 minutes or until melted and smooth, stirring once halfway through cooking. Cover and chill until mixture is the consistency of thick frosting, stirring and checking mixture every 5 to 10 minutes until consistency is reached (this may take anywhere from 10 to 25 minutes). Mixture will set up quickly at the end so watch carefully. Use two spoons to drop mixture into six mounds on a wax paper-lined baking sheet, using about 2 teaspoons mixture per mound; return to the refrigerator until ready to use.
  2. Preheat oven to 350°F. Grease six 2- ½-inch muffin cups; set aside. In a medium bowl, whisk together egg, sugar, water, oil, baking powder, and vanilla. Add flour and cocoa powder, stirring until smooth. Spoon about 1 tablespoon batter into each muffin cup. Set a chilled peanut butter mound in center of chocolate batter in each muffin cup. Spoon remaining batter over peanut butter mounds.
  3. Bake 12 to 14 minutes or until tops spring back when lightly touched. Cool cupcakes in pan on a wire rack for 5 minutes. Run a thin sharp knife around the edge of each cupcake. Invert cupcakes onto serving plates. If desired, top with strawberries and sprinkle with powdered sugar. Serve immediately.
  • Tip: If using a sugar substitute, we recommend Splenda® Granular or Sweet 'N Low® bulk or packets. Follow package directions to use product amount equivalent to ¼ cup sugar. If using sugar substitute, the bake time may be shorter. Check cupcakes after 10 minutes of baking. Nutrition Facts per serving with sugar substitute: Same as below, except 165 cal., 16 g carb. Exchanges: 1 other carb. Carb choices: 1.

Nutrition information

  • Serving size: 1 cupcake
  • Per serving: 193 calories; 9 g fat(3 g sat); 1 g fiber; 24 g carbohydrates; 4 g protein; 32 mcg folate; 2 mg cholesterol; 14 g sugars; 125 IU vitamin A; 0 mg vitamin C; 57 mg calcium; 1 mg iron; 51 mg sodium; 72 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1½ fat, 1½ other carbohydrate

Reviews 0