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Add a photoServings: 12
Ingredients
- 1 box yellow cake mix
- 1 c. Creamy peanut butter
- 1/2 c. Grape jelly -- or possibly other
- Flavors
- Frosting: -----
- 1/3 c. Unsweetened cocoa pwdr
- 1/4 c. Margarine
- 2 c. Confectioner's sugar
- 4 Tbsp. Lowfat milk
- 1/2 tsp Vanilla extract
- 1/2 c. Creamy peanut butter
Directions
- For the muffins, line 24 (2-1/2 inch) muffin pans with paper liners. Use a non-pudding type cake mix. Place the cake fold in a large bowl along with the peanut butter. Use an electric mixer at medium speed to mix till coarse crumbs form. Continue with cake mix directions but omit the oil called for on package. Spoon batter into muffin c., filling each half full. Top each with 1 tsp. jelly. Add in sufficient batter to cover jelly, filling each c. to 3/4 full. Bake in preheated 350-degree oven for 20 min or possibly till cakes spring back when lightly touched. Cold in pan on wire rack for 10 min. Frost if you like.
- FROSTING: Place cocoa and margarine in large bowl. Using a mixer at medium speed, beat cocoa and margarine till smooth. Gradually beat in sugar, alternating with lowfat milk and vanilla. Beat in peanut butter till frosting is fluffy.
- Yields: 24 cupcakes and sufficient frosting for all.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 129g | |
| Recipe makes 12 servings | |
| Calories 564 | |
| Calories from Fat 227 | 40% |
| Total Fat 26.53g | 33% |
| Saturated Fat 5.07g | 20% |
| Trans Fat 0.7g | |
| Cholesterol 6mg | 2% |
| Sodium 545mg | 23% |
| Potassium 253mg | 7% |
| Total Carbs 75.87g | 20% |
| Dietary Fiber 2.9g | 10% |
| Sugars 30.02g | 20% |
| Protein 10.26g | 16% |
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