If you want to use regular peanut butter, reduce butter by 1 tbsp (15 mL) and sugar by 2 tbsp (30 mL).
- Portion size 12 servings
- Credits : Canadian Living Magazine: November 2010
Ingredients
Chocolate Glaze:
Method
In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla. Beat in peanut butter.Whisk together flour, baking powder, baking soda and salt; stir into butter mixture alternately with milk, making 3 additions of dry ingredients and 2 of milk. Spoon into greased or paper-lined muffin cups. Bake in 350°F (180°C) oven until cake tester comes out clean, 20 to 25 minutes. Let cool in pan on rack.
Chocolate Glaze: In saucepan, heat cream until boiling; pour over chocolate and butter in bowl and whisk until smooth. Let cool for 5 minutes. Dip cupcake tops into chocolate mixture; return to rack. Sprinkle with peanuts (if using); let stand until set.
Nutritional facts Per cupcake: about
- Sodium 107 mg
- Protein 4 g
- Calories 255.0
- Total fat 15 g
- Potassium 40 mg
- Cholesterol 41 mg
- Saturated fat 8 g
- Total carbohydrate 27 g
%RDI
- Iron 7.0
- Folate 15.0
- Calcium 4.0
- Vitamin A 8.0
