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Peanut Butter Chocolate Cupcakes

November 13, 2009

I am not a baker by any means when it comes to cooking. You can’t really mess with baking because 90% of the time, the food just doesn’t turn out the same. It’s harder to substitute and throw everything in a bowl when it comes to baking sweets and frankly, I never have all the ingredients anyways to bake anything. Brennan and I are not big on sweets either and we always prefer our dessert to be on the less sweet side, I don’t know, call us old. We like to think we have a very mature palate lol. All that aside, since I am hosting a healthy fall cooking workshop next week for Loyola Marymount University, I had to come up with a “healthy” version of a dessert. I am big on making junk food healthy. I mean, I cook burgers, pizza and pasta all the time, but we don’t feel bad about eating any of it because they all have very minimal fat and I like to use quality ingredients to get the same flavor components as their junk food counterpart, but without all the grease. Sometimes, that means just cutting down on portion size if we want to splurge on a fattier cut of meat. Other times, it means making simple substitutions and swaps, like using spaghetti squash instead of pasta. Or baking a Parmesan chicken rolled in Panko breadcrumbs instead of deep-frying it. These easy substitutions can add up quickly and really helps me maintain my weight without depriving myself.

This dessert is really too good to be true. The cupcake itself isn’t sweet at all, I don’t even know if it would be worth eating if it weren’t for the frosting. Although the frosting may taste very decadent, all the ingredients are very low in calories. I’m usually not big on using cake mixes because of all the unnatural ingredients in them, but you can go to Whole Foods and pick up a standard box of organic Devil’s Cake mix. This is also a super simple recipe to whip up for the holidays.

Peanut butter Chocolate Cupcakes

18 Servings


  • 1 package (18-1/4 ounces) devil’s food cake mix
  • 1 cup water
  • 3 eggs or ¾ cup egg whites
  • 1/3 cup unsweetened applesauce
  • 1/4 cup All-Natural Peanut Butter Spread
  • 1/2 cup cold fat-free milk
  • 1 package (1.4 ounces) sugar-free instant chocolate pudding mix
  • 1 package (8 ounces) fat-fat cream cheese
  • 1/2 cup All-Natural Peanut Butter Spread
  • 1 carton (8 ounces) frozen fat-fat whipped topping, thawed


  • In a large bowl, combine the cake mix, water, eggs, applesauce and peanut butter. Beat on low speed for 30 seconds. Beat on medium speed for 2 minutes. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray.
  • Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
  • For frosting, in a small bowl, whisk milk and pudding mix for 1 minute. In a small bowl, beat cream cheese and peanut butter until smooth.
  • Gradually beat in pudding. Beat in half of the whipped topping; fold in remaining whipped topping. Frost cupcakes . Store in the refrigerator


2 Comments leave one →
  1. December 5, 2009 1:46 pm

    zOMG — I just picked up one of your cupcakes at today’s Eat My Blog… and WOW. This cupcake is AMAZING. I am going to repost the recipe on my site (and link back here) — thanks so much for providing something gluten free and DELICIOUS!!!

    • andee permalink
      December 6, 2009 5:06 pm

      Thank you! I’m so glad you enjoyed them 🙂

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