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I received the high quality vanilla used in this recipe for review. All thoughts are my own.
I love cupcakes. I think I could eat a ton of them. I have no control over stopping. So I started making healthier cupcakes. But with this recipe, yes the cake part is healthier but it isn’t to help you eat more of them, like it normally is for me. It is so that you do not feel AS bad for eating this icing. While it is to die for taste wise, it does not fall into the healthy category. So these are my healthier chocolate cupcakes with Peanut butter icing.
There are a few tricks that I did to make these cupcakes a bit better for you, like I said to help ease the guilt of this icing. One of my favorite tricks, is that I fill the cupcake tins high. Then I cook it at a higher temp, then lower it. This causes the cupcake to form a mountain shape. Then swirl the icing around it. It looks like you are getting a lot of icing, but it is still cupcake.
1 1/3 cups all-purpose flour
1/4 teaspoon baking soda
2 teaspoons baking powder
3/4 cup unsweetened cocoa powder
1/8 teaspoon salt
3 tablespoons unsweetened, natural applesauce. The ingredients should apples, and maybe citrus acid. No added sugar or high fructose corn syrup.
1 1/3 cups sugar
4 egg whites
3/4 teaspoon Nielsen-Massey Pure Vanilla Extract . I like to use a high quality vanilla. It gives a bolder flavor.
1 cup milk
Preheat your oven to 425 for domed effect. 350 for a regular shaped cupcake.
Mix the egg white and applesauce. Then add vanilla.
In a separate bowl, combine the dry ingredients.
Add in the dry ingredients, slowly.
Line cupcake tins with liners. If you are making the domed cupcakes, fill almost to the top. For regular cupcakes, fill 3/4.
For regular cupcakes, bake at 350 for 17-19 minutes.
For domed: Bake at 425 for 10 minutes, then decrease temp to 350 for 7-8 more minutes.
While cupcakes are in the oven, make the icing.
1 cup butter
1 Cup creamy Peanut butter
3 cups powdered sugar
1/4 cup milk
1/2 teaspoon vanilla
Take 1 cup of softened butter and cream it with the creamy peanut butter. Slowly add in 1/2 cup of sugar, milk and vanilla. Gradually add in the rest of the sugar.
Now these cupcakes do not look beautiful… yet! But there is a reason to them looking this way. If you love the look of those cupcakes with the big swirly mount of icing this is a way to achieve it without all the icing. Fill an icing bag, or even a plastic bag with icing. If using a zip lock bag snip the corner.
Swirl the icing around the mountain on the cupcake. It looks nice and high, with the same or less icing than regular cup cakes.