Heart-Healthy Chocolate Peanut Butter Cupcakes
Indulge guilt-free with these Heart-Healthy Chocolate Peanut Butter Cupcakes—a decadent treat that’s as nourishing as it is delicious! Made with whole wheat pastry flour, unsweetened cocoa powder, and naturally sweetened with pure maple syrup and applesauce, these cupcakes prove that you don't have to sacrifice flavor for nutrition. Low-fat buttermilk and a touch of creamy natural peanut butter add a rich, moist texture, while dark chocolate chips and optional chopped peanuts provide a delightful crunch. Quick and easy to prepare in under 40 minutes, these wholesome cupcakes are perfect for any occasion, offering a balanced, better-for-you twist on the classic chocolate-peanut butter combo. Whether you’re looking for a healthier dessert or a protein-packed snack, these cupcakes are sure to satisfy your cravings while keeping your heart in mind!
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Recipe Information
Ingredients
- 1 cup Whole wheat pastry flour
- 0.5 cup Unsweetened cocoa powder
- 1 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 cup Unsweetened applesauce
- 0.5 cup Pure maple syrup
- 0.5 cup Low-fat buttermilk
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.5 cup Natural peanut butter
- 0.25 cup Dark chocolate chips (70% cacao or higher)
- 2 tablespoons Chopped peanuts (optional for topping)
Instructions
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly with cooking spray.
In a large bowl, sift together the whole wheat pastry flour, unsweetened cocoa powder, baking soda, and salt. Set aside.
In another bowl, whisk together the unsweetened applesauce, pure maple syrup, low-fat buttermilk, large egg, and vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix.
Fold in the natural peanut butter and dark chocolate chips until evenly distributed throughout the batter.
Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
If desired, sprinkle chopped peanuts on top of each cupcake for added texture and flavor.
Bake in the preheated oven for 15 to 18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and allow them to cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.
Enjoy these heart-healthy treats as a delightful snack or dessert!
Nutrition Facts
Calories |
2324 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.5 g | 146% | |
| Saturated Fat | 36.6 g | 183% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 224 mg | 75% | |
| Sodium | 2607 mg | 113% | |
| Total Carbohydrate | 326.4 g | 119% | |
| Dietary Fiber | 75.4 g | 269% | |
| Total Sugars | 124.5 g | ||
| Protein | 88.5 g | 177% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 557 mg | 43% | |
| Iron | 34.3 mg | 191% | |
| Potassium | 3973 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
