Two words: Chocolate. Cake. So delicious, so decadent, and (usually) so sinful. Sin no more with my Skinny Chocolate PB2 Cupcakes! This recipes uses PB2 (powdered peanut butter) instead of flour, greatly reducing the fat and calorie count. I chose to frost mine with re-concentrated PB2, but feel free to experiment with toppings of your own!
Ingredients:
1 cup PB2, sifted (+ 2 tsp if frosting)
1/2 cup cocoa powder, sifted
1 tsp. baking soda
1/4 tsp. salt
1 egg + 1 egg white, lightly whisked
1/2 cup + 1 tbsp water
1/2 cup honey
1 tsp vanilla
Directions:
1. Preheat oven to 325.
2. In large bowl combine PB2, Cocoa, baking soda, and salt. Stir until well combined.
3. Add remaining ingredients and stir until well combined.
4. Pour batter evenly in to lined cupcake pan. Each cup should be about 2/3 full, making 12 cupcakes.
5. Bake at 325 for 22-25 minutes or until inserted toothpick comes out clean. Allow cupcakes to cool before frosting and enjoying.
***OPTIONAL:
For skinny peanut butter frosting, combine PB2 and water per directions on container and spread evenly on top of brownies!
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