These skinny chocolate peanut butter cupcakes are higher in fibre and lower in sugar than your typical cupcake. They make the perfect healthier treat to serve for those special occasions!
So guess what?
Tomorrow is my birthday! Another year has rolled around again. Now I’m not doing a birthday blog post to inform the world that it’s my birthday. I’m also not looking to receive an abundance of birthday wishes. Not that I don’t want them. But I’m not asking for them.
I do, however, have a special birthday treat to share with you, and I thought, what better day to post it than on my birthday!
For the past few years, I have made my own birthday cake.
Is that weird?
You don’t have to answer that. Maybe I’m the only one who makes my own cake.
BUT I have a good reason.
I make my own cake because that way I can be 100% sure that it has all of the ingredients that I LOVE. If I’m gonna have cake, I’d rather it be a cake that I drool over, rather than just some mediocre cake.
Cake is a pretty big deal for me because it’s not everyday that I indulge.
Now my one weakness just happens to be chocolate and peanut butter.
I remember one year, I slaved in the kitchen to make the most decadent chocolate peanut butter cake EVER.
It was amazing. It probably took me over 5 hours from start to finish. Great way to spend my birthday, right?
This year, once again, I felt a sudden urge to combine chocolate and peanut butter into some kind of concoction. Surprise, surprise.
I toyed with the idea of making a chocolate peanut butter lava cake. Or maybe the same cake that I made a few years ago.
But that’s boring.
So instead, I went with cupcakes!
It all started when I came across this amazing chocolate muffin recipe from Chelsea’s Messy Apron. And then I started thinking..this would make an amazing cupcake if I could come up with a good frosting.
My goal this year was to make a healthier version of a cupcake, just to prove to myself that it could be done.
After eating healthy foods for years, my body does this weird thing now where it actually craves nutrients and healthy food.
Don’t get me wrong. I’m all about balance and I do like to indulge every once in a while. But even when I indulge, often times my body still frequently tells me to make the healthier choice.
My body and I have good communication. We chat all the time.
This year it told me that it wanted Skinny Chocolate Peanut Butter Cupcakes.
So I listened. After all, good communication is a two way street.
Hope you enjoy this healthy little indulgence!
- ¼ cup unsweetened cocoa powder
- 2 tbsp. oat flour*
- ½ tsp. baking soda
- ¼ tsp. baking powder
- ¼ tsp. salt
- 2 tablespoons brown sugar, lightly packed
- ½ cup creamy all-natural peanut butter
- ¼ cup unsweetened applesauce
- ¼ cup plain Greek yogurt
- 1 tsp. vanilla extract
- 2 tbsp. honey
- 1 large egg
- 4 tablespoons dark chocolate chips
- * You can buy oat flour or make it by blending regular oats in the blender into a fine flour consistency. Measure the oat flour after it has been ground into a flour.
- 4 tbsp. Greek yogurt
- 4 tbsp. cream cheese (at room temperature)
- 2 tbsp. maple syrup
- 3 tbsp. peanut butter
- 1 tsp. vanilla extra
- 2 tbsp. unsweetened cocoa powder
- Preheat the oven to 425 degrees F. Spray 9 of the muffin tin cups and fill the other three up halfway with water. This ensures that the cupcakes will bake evenly.
- In a large bowl, stir together the cocoa powder, oat flour, baking soda, baking powder, salt, and brown sugar.
- In a separate bowl, combine the peanut butter, egg, applesauce, Greek yogurt, vanilla, and honey. Stir until completely combined.
- Mix together the dry and wet ingredients. Make sure to not over mix the cupcake batter, as this will increase the density.
- Stir in the chocolate chips.
- Bake at 425 degrees for 5 minutes and then reduce the heat to 350 degrees and continue to bake for 15 more minutes or until a toothpick inserted in the center comes out clean. Allow to cool.
- While the cupcakes are cooling, add the Greek yogurt, cream cheese, maple syrup, peanut butter and vanilla extract into a mixing bowl. Beat on high speed with an electric mixer until the mixture is smooth and creamy. Add the cocoa powder to the mixture and beat on low speed until combined, and gradually increase to a higher speed until the frosting is smooth.
- Spread or pipe the frosting on top of the cooled cupcakes. Enjoy!
Cupcake recipe adapted from Chelsea’s Messy Apron