You will not believe how good these cupcakes are! I really worked to get these down to just 5 points +! They taste very much like a Reese's Peanut Butter Cup. I guarantee your kids will love them if they do not know what is in them. I even fooled "Picky Nicky" with these!
makes 24 (5 points +)
- 2 c. zucchini, shredded
- 3/4 c. egg beaters
- 1 c. sugar
- 1 c. Splenda or Xylitol
- 3/4 c. fat free vanilla yogurt (such as Dannon Light and Fit)
- 2 tsp. vanilla
- 1 c. all-purpose flour
- 1 c. white whole wheat flour ( such as King Arthur)
- 2/3 c. baking cocoa
- 1/2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 1/2 c. mini chocolate chips
- 1/2 c. reduced fat peanut butter
- 3 T. light stick butter, softened
- 2 T. skim milk
- 1/2 tsp. vanilla
- 1-1/2 c. powdered sugar
Mix first six ingredients together until blended. Mix flours with cocoa, baking soda, baking powder and salt. Add to zucchini mixture. Stir in chocolate chips.
Fill 24 paper lined or sprayed muffing cups with batter. Bake at 350 for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool completely.
For frosting, beat butter with peanut butter until blended. Add vanilla and powdered sugar. Add milk as needed for spreading consistency.