Secretly Healthy Chocolate Peanut Butter Cupcakes Revew!

Secretly Healthy Chocolate Peanut Butter Cupcakes

These do look good and they are healthy but I don't care for them. Don says he can eat them but not crazy about them. There is a lot of cocoa in both the cake and the frosting and

it is a bit overpowering. If I were to make these again, I would cut way back on the cocoa. Also, there was a lot of icing left over so you could easily cut that in half. 

Ingredients:

Preheat oven to 375 degrees

I( use silicone muffin holders. I love them. I spray them 

with Pam first

In bowl mix whole wheat flour

(I use white whole wheat)

all-purpose flour

Add brown sugar

baking soda

baking powder

cinnamon

salt

coca 

Mix well

Add applesauce

add egg

vanilla

zucchini

Use spoon to gently mix

Fill muffin cups

Bake for 20 minutes

(Mine needed 30 minutes)

Remove from oven and cool

I love how these lift right out of the pan

Ready to frost

Ingredients for frosting:

Put milk and peanut butter in bowl

Microwave until peanut butter is melted and milk is warm

Add vanilla

 cocoa  

and powdered sugar. Mix with spoon.

Frost cupcakes

Love these cups. They come out so clean and easy. Just lift out.

All frosted. They look great

You can sprinkle with powdered sugar or add sprinkles if you like

Lots of icing left over. Half would be plenty

 Recipe:

Secretly Healthy Chocolate Peanut Butter Cupcakes

Makes 12 

For the chocolate cake  

1/3 cup whole wheat flour

1/3 cup all-purpose flour

3/4 cup brown sugar

1 teaspoon baking soda

3/4 teaspoon baking powder

1/4 teaspoon cinnamon 

1/4 teaspoon salt

1/2 cup cocoa powder

2/3 cup applesauce

1 egg, lightly beaten

1 teaspoon vanilla

1 cup shredded zucchini (carrots would also work) 

Preheat oven to 375º. Line a muffin tin with paper baking cups. 

Combine the flours, sugar, baking soda, baking powder, cinnamon, cocoa powder, and salt. Add the applesauce, egg, vanilla, and zucchini and mix with a spoon just until combined. 

Divide the batter into the baking cups and bake for about 20 minutes or until a toothpick inserted in the the middle of one comes out clean.

For the chocolate peanut butter frosting:

3/4 cup peanut butter

1/2 cup milk

1/2 teaspoon vanilla

1/2 cup powdered sugar

1/4 cup cocoa powder

Put the milk and peanut butter in a large microwaveable bowl. Microwave it just until the peanut butter is melted and the milk is warm (I just find that it mixes together better better if it's warm). Add the vanilla and cocoa powder. Add the powdered sugar. I just use a spoon to beat it, not a mixer. If you want the frosting thicker, you can add more powdered sugar about 1 tablespoon at a time.

Enjoy!