Dessert

Chocolate Cupcake with Peanut Butter Frosting is for Dessert.

Chocolate Cupcake with Peanut Butter Frosting takes 10 minutes to prepare.

Chocolate Cupcake with Peanut Butter Frosting takes 15 minutes to cook.

Chocolate Cupcake with Peanut Butter Frosting makes 13 servings.

The ingredients for Chocolate Cupcake with Peanut Butter Frosting are:

*Devil's Food cake mix, Dry, Betty Crocker, 258 gram(s) 2 cups
*Hot Cocoa Swiss Miss Diet, 1 serving
Water, tap, 1.25 cup (8 fl oz) 1 1/4 cups
Egg substitute, liquid (Egg Beaters), .50 cup
*Splenda no calorie sweetner, 3 tsp (1 Tbsp)
Salt, 1/8 tbsp
Splenda no calorie sweetner (one packet)
*Peter Pan Reduced fat creamy peanut butter, 4 tbsp
*Cool Whip Free, 8 tbsp

Here is how you make Chocolate Cupcake with Peanut Butter Frosting:

Use 1/4 cup HOT water and stir in the hot cocoa mix until completely dissolved. Once mixed, add 1 cup cold water. Add hot cocoa mix, egg substitute, splenda & salt to cake mix. Bake for 15mins until toothpick comes out clean. Allow to cool. Makes 12-13 cupcakesMix RF Peanut Butter with thawed FF Cool whip and splenda. Wisk/stir until smooth. Spread on top of cupcakes. Extra...top with chocolate chips for decoration. Number of Servings: 13Recipe submitted by SparkPeople user JAYNAD01.

The nutritional information for Chocolate Cupcake with Peanut Butter Frosting is:

• Servings Per Recipe: 13
• Amount Per Serving
• Calories: 118.8

• Total Fat: 3.3 g
• Cholesterol: 0.1 mg
• Sodium: 77.3 mg
• Total Carbs: 18.9 g
• Dietary Fiber: 0.8 g
• Protein: 3.2 g

The dietary needs meet for Chocolate Cupcake with Peanut Butter Frosting is Low Fat