Chocolate Cupcakes w/Peanut Butter Whipped Cream Filling

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

cocoa powder

🥗Healthier: carob powder

💰Cheaper: Dutch-processed cocoa

Carob powder is caffeine-free and lower in calories.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds moisture and natural sweetness.

chocolate frosting

🥗Healthier: Greek yogurt frosting

💰Cheaper: store-bought frosting

Greek yogurt reduces calories while adding creaminess.

Mix together sugar, flour, cocoa, baking powder, baking soda, and salt in a bowl.

Add 2 eggs, milk, vegetable oil, and vanilla extract to the dry ingredients and mix until combined.

Pour in 1 cup of hot boiling water and mix well to ensure the batter is smooth and moist.

Pour the batter into a measuring cup for easy pouring into a muffin tin to keep it neat.

To make the peanut butter whipped cream, combine whipping cream, vanilla, powdered sugar, and 3 tbsp of peanut butter powder in a bowl and mix well.

Fill a pastry bag with the peanut butter whipped cream and refrigerate until ready to use.

For the icing, mix melted butter with cocoa, then add milk to achieve a more liquid consistency.

Add powdered sugar and milk alternately until the icing reaches the desired sweetness and consistency.

Use a cupcake corer to remove the center of each cupcake, saving the middle parts for later.

Fill each cupcake with the peanut butter whipped cream using the pastry bag.

Replace the tops of the cupcakes back in the holes.

Ice the cupcakes with the chocolate icing and add a sprinkle of powdered sugar before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens