Ingredients:
1/2 Cup(s) light cream cheese
1/4 Cup(s) reduced fat peanut butter
1/4 Cup(s) confectioners suger
1 Cup(s) cake flour
1 Cup(s) sugar
1/2 Cup(s) cocoa powder
1 Teaspoon(s) baking powder
1/4 Teaspoon(s) baking soda
1/4 Teaspoon(s) salt
1/2 Cup(s) low fat buttermilk
1/3 Cup(s) canola oil
1 large egg
1 Teaspoon(s) vanilla extract
1 Ounce(s) semi sweet chocolate syrup
1/2 Cup(s) seedless raspberry jelly
1/4 Cup(s) un salted peanuts |
Directions:
1.Preheat oven to 350 Degrees. Spray a 24 mini-muffin pan with non-stick spray.
2. To make the frosting, with an electric mixer on low speed, beat the frosting ingredients in a small bowl until smooth, about 2 minutes. Cover with plastic wrap and set aside.
3. To make the cupcakes, whisk together the cake flour, sugar, cocoa, baking power, baking soda, and salt in a medium bowl. Whisk together the buttermilk, oil, egg, egg white, and vanilla in a large bowl. Whisk in the melted chocolate. Add the flour mixture, stiffing just until blended.
4. Fill each muffin cup two-thirds full with the batter. Bake until a toothpick inserted into the center comes out clean, about 25 minutes. Let cool in the pan on a rack 10 minutes. Remove the cupcakes from the pan and let cool completely on the rack.
5.Fit a small pastry bag with a plain medium tip and till with the jam. Carefully insert the pastry tip into the top of a cupcake. Pipe in about 1 teaspoon jam. Repeat with the remaining cupcakes and jam. With a small metal spatula, spread the frosting over the tops of the cupcakes, sprinkle with the peanuts. |
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