Glazed Peanut Butter Fudge Cupcakes - KOTA Territory News

Glazed Peanut Butter Fudge Cupcakes



3/4 c fat-free milk
3/4 c unsweetened applesauce
1/4 c smooth peanut butter
1/2 c brown sugar, packed
1 egg
1 tsp vanilla extract
2 c whole wheat pastry flour
5 TB unsweetened cocoa powder
1 TB baking powder
1/2 tsp salt


1 c powdered sugar
2 tsp smooth peanut butter
1 to 2 TB fat-free milk
Dry-roasted peanuts, chopped or mini chocolate chips (optional)

Preheat oven to 350 degrees. Spray bottoms of 12-cup muffin pan with nonstick cooking spray. In large bowl, combine milk, applesauce, peanut butter, brown sugar, egg and vanilla until well-blended and batter is smooth.

Stir in flour, cocoa powder, baking powder and salt; mix just until dry ingredients are moistened. Do not over-mix. Spoon batter into prepared muffin cups until they are three-fourths full. Bake for 15 to 18 minutes or until a wooden pick inserted into center comes out clean. cool 5 minutes in pan; place muffins on a wire rack to cool completely.

Meanwhile, in medium bowl, mix powdered sugar and peanut butter with fork. STir in milk until desired consistency. Drizzle glaze over cooled cupcakes.

sprinkled with peanuts or chocolate chips.

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