Murray Sugar Free® Peanut Butter cookies is the secret ingredient in this traditional cupcake.
Prep Time: 20 minutes Total Time: 60 minutes Servings: 16
Servings Per Container About 12
Serving Size 1 Wedge (119g)
Amount Per Serving
% Daily Value*
Includes g Added Sugar
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
18 Murray Sugar Free® Peanut Butter cookies
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup sugar
1/2 cup Splenda granular (sugar subsititute)
1/4 cup unsweetened applesauce
3 tablespoons light butter, softened
1/2 cup unsweetened cocoa powder
1 teaspoon vanilla
1 cup fat-free milk
In food processor bowl place cookies. Cover and process until finely ground. In medium bowl combine cookie crumbs, flour, baking powder and baking soda.
In large mixing bowl beat sugar, sugar substitute, applesauce and butter on medium speed of electric mixer until combined. Add eggs, cocoa powder and vanilla. Beat until combined. Alternately add flour mixture and milk, beating on low speed after each addition until just combined.
Coat sixteen muffin cups with nonstick cooking spray. Spoon chocolate mixture into muffin cups, filling each 2/3 full. Bake at 350°F about 20 minutes or until toothpick inserted in center comes out clean. Cool in muffin cups for 5 minutes. Remove to wire rack. Cool completely.