INGREDIENTS
4 ounces/ 115 gm milk chocolate, chopped
2 tbsp creamy peanut butter
1/2 cup liquid egg substitute
1/2 cup sugar substitute for for baking
4 tbsp water
4 tbsp oil
1/2 tsp baking pdr.
1/2 tsp vanilla essence
1 cup all-purpose flour/ maida
6 tbsp unsweetened cocoa powder
METHOD
Line a baking sheet with wax paper. Preheat oven to 350 deg. F/ 180 deg. C.
Grease 12 muffin tin cups. Set aside.
For the filling, in a small microwave-safe bowl, combine milk chocolate and peanut butter.
Microwave on 30 percent power (medium-low) for 1.5 to 2 minutes, or until melted and smooth, stirring once halfway through cooking.
Cover and chill until mixture is the consistency of thick frosting, stirring and checking every 5 to 10 minutes. (This may take anywhere from 10 to 25 minutes. Mixture will set up quickly at the end so watch carefully.)
Using two spoons, drop mixture into 12 mounds on prepared baking sheet, using about 2 tbsp mixture per mound; return to the refrigerator until ready to use.
In a medium bowl, whisk together egg, sugar, water, oil, baking powder, and vanilla.
Add flour and cocoa powder, stirring until smooth.
Spoon about 1 tbsp batter into each muffin cup.
Set a chilled peanut peanut butter mound in center of chocolate batter in each muffin cup.
Spoon remaining batter over peanut butter mounds.
Bake 12 to 14 minutes or until tops spring lightly back when touched.
Cool cupcakes in pan on wire rack for five minutes.
Invert cupcakes onto serving plates.
If desired, top with strawberries and sprinkle with powdered sugar. Serve immediately.
those interested in cancer & health related topics are free to see my blog-
http://cancersupportindia.blogspot.com/
for crochet designs, my blog, those who like a particular design are free to mail me
http://My Crochet Creations.blogspot.com
For info. about knee replacement, be free to view my blog-
http://knee replacement-stick club.blogspot.com
4 ounces/ 115 gm milk chocolate, chopped
2 tbsp creamy peanut butter
1/2 cup liquid egg substitute
1/2 cup sugar substitute for for baking
4 tbsp water
4 tbsp oil
1/2 tsp baking pdr.
1/2 tsp vanilla essence
1 cup all-purpose flour/ maida
6 tbsp unsweetened cocoa powder
METHOD
Line a baking sheet with wax paper. Preheat oven to 350 deg. F/ 180 deg. C.
Grease 12 muffin tin cups. Set aside.
For the filling, in a small microwave-safe bowl, combine milk chocolate and peanut butter.
Microwave on 30 percent power (medium-low) for 1.5 to 2 minutes, or until melted and smooth, stirring once halfway through cooking.
Cover and chill until mixture is the consistency of thick frosting, stirring and checking every 5 to 10 minutes. (This may take anywhere from 10 to 25 minutes. Mixture will set up quickly at the end so watch carefully.)
Using two spoons, drop mixture into 12 mounds on prepared baking sheet, using about 2 tbsp mixture per mound; return to the refrigerator until ready to use.
In a medium bowl, whisk together egg, sugar, water, oil, baking powder, and vanilla.
Add flour and cocoa powder, stirring until smooth.
Spoon about 1 tbsp batter into each muffin cup.
Set a chilled peanut peanut butter mound in center of chocolate batter in each muffin cup.
Spoon remaining batter over peanut butter mounds.
Bake 12 to 14 minutes or until tops spring lightly back when touched.
Cool cupcakes in pan on wire rack for five minutes.
Invert cupcakes onto serving plates.
If desired, top with strawberries and sprinkle with powdered sugar. Serve immediately.
those interested in cancer & health related topics are free to see my blog-
http://cancersupportindia.blogspot.com/
for crochet designs, my blog, those who like a particular design are free to mail me
http://My Crochet Creations.blogspot.com
For info. about knee replacement, be free to view my blog-
http://knee replacement-stick club.blogspot.com
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