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I keep forgetting... (Cooking Challenge)
the recipes I printed off for the cupcakes I made. 
(They're upstairs in the kitchen; the office is downstairs.) I tried googling to find the recipe for the filling yesterday and can't. LOL
But here's the pictures and cake recipe:
An Attempt at a Healthy Peanut-Butter Filled Chocolate Cupcake with Peanut Butter Cream Cheese Frosting (aka: Who are we kidding?! LOL)
(I will revise this when I get home and have the filling recipe.)
1 small box Jell-O Cook & Serve (I used chocolate)
1/2 cup nonfat dry milk powder
1 tablespoon unsweetened Hershey's cocoa
1/2 cup granulated sugar
1 cup self-rising flour (I didn?t have this, so I used 1 cup regular all-purpose flour + 1 ? t baking powder & ? t salt per Google)
1 teaspoon vanilla extract
4 ounces applesauce
1/4 teaspoon baking soda
4 egg whites
1 pinch salt
*****************************
Filling:
1/4 cup light peanut butter
2 T unsalted butter
1/2 cup powdered sugar
(**was supposed to inclue 1/4 t vanilla, which I forgot)
*****************************
Frosting:
? cup light peanut butter
6 ounces (3/4 cup) neufachatel cheese, softened
2 T unsalted butter, softened
1 ? cup powdered sugar
In small bowl, combine filling ingredients and blend until mixed thoroughly. Roll into 12 even-sized balls and place in refrigerator (I did freezer and probably wouldn?t do that again) while preparing cupcakes.
Preheat oven to 350 degrees and prepare pan(s) for 12 cupcakes. (Spray or use paper liners.)
In medium mixing bowl combine Jell-O powder, dry milk, cocoa, sugar and flour; set aside.
In a small bowl, blend vanilla extract, applesauce and baking soda; set aside.
In another medium bowl, beat egg whites with the pinch of salt until stiff. With electric mixer, beat dry mixture into the egg whites, a cup at a time, then beat in the applesauce mixture at the end. Continue beating about 2 more minutes.
Divide about half of mixture equally into 12 muffin tins. Add one peanut butter ball to each tin, followed by remaining half of cupcake mixture to cover peanut butter ball.
Bake at 350 degrees F for about 18 to 20 minutes or until pick comes out clean. Cool in pan on wire rack for 10 minutes then remove.
To create frosting, blend peanut butter, softened neufachatel, and softened butter with electric mixer. Add powdered sugar a little at a time until desired consistency is reached. (This made A TON of frosting ? I still have some in the fridge!) Frost generously.
Things I'd do differently: Different cake recipe, I think, and the peanut butter filling got tough after baking; I actually think what I made for frosting would've been yummier and I might try these again, but skip the whole ball in the middle (since it sunk anyway - this batter wasn't sturdy enough to hold the peanut butter ball mid-cupcake:
Overall, it was a good cupcake; we gave some to a friend, a neighbor, and Greg took one to one of the women at his accounts whom he always talks food with. (None of them care about how good or bad caloriewise this is.) None of them mentioned it tasted light and all have come back with rave reviews. It's kind of hard to go wrong with peanut butter & chocolate though! LOL
Re: I keep forgetting... (Cooking Challenge)
They are so cute and look yummy too.