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Mini Choco PB Cupcakes is for Dessert.

Mini Choco PB Cupcakes takes 20 minutes to prepare.

Mini Choco PB Cupcakes takes 8 minutes to cook.

Mini Choco PB Cupcakes makes 48 servings.

The ingredients for Mini Choco PB Cupcakes are:

Cake:

1 box Pillsbury Sugar Free Devil's Food cake mix
1 15 oz. can Libby's Pure Pumpkin, canned
2 pkts. Swiss Miss Diet Hot Cocoa mix


Icing:

1/2 can Pillsbury Sugar Free White frosting
8 TB. Peter Pan Peanut Butter, smooth
Topping:
Hershey's Sugar Free Chocolate Chips

Here is how you make Mini Choco PB Cupcakes:

Preheat oven to 350 degrees.Line mini muffing pan with mini cup cake baking cups.Mix cake ingredients with a mixer on low speed until thoroughly blended. Spoon 2 T. or so into first 24 muffins until half the batter is used. Mix icing and peanut butter with mixer.Bake for 8 minutes, or until toothpick inserted comes out clean. Cool and top with icing. Decorate with 1 - 3 chips. Serving Size: makes 48 mini cupcakesNumber of Servings: 48Recipe submitted by SparkPeople user KSETTLE70.

The nutritional information for Mini Choco PB Cupcakes is:

• Servings Per Recipe: 48
• Amount Per Serving
• Calories: 24.5

• Total Fat: 1.6 g
• Cholesterol: 0.0 mg
• Sodium: 20.8 mg
• Total Carbs: 1.9 g
• Dietary Fiber: 0.5 g
• Protein: 0.9 g

The dietary needs meet for Mini Choco PB Cupcakes is Sugar Free