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Ww Peanut Butter and Jelly Cupcakes Points+ 4

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“Course: desserts PointsPlus™ Value: 4 Servings: 24 Preparation Time: 20 min Cooking Time: 25 min Level of Difficulty: Moderate To make ahead, store the unfrosted cupcakes in an airtight container at room temperature up to 3 days or freeze in a zip-close plastic bag up to 3 weeks. Allow the frozen cupcakes to come to room temperature before frosting.”
24 cupcakes

Ingredients Nutrition


  1. Preheat the oven to 350°F Spray a 24-cup mini-muffin pan with nonstick spray.
  2. To make the frosting, with an electric mixer on low speed, beat the frosting ingredients in a small bowl until smooth, about 2 minutes. Cover with plastic wrap; set aside.
  3. To make the cupcakes, whisk together the cake flour, granulated sugar, cocoa, baking powder, baking soda, and salt in a medium bowl. Whisk together the buttermilk, oil, egg, egg white, and vanilla in a large bowl. Whisk in the melted chocolate. Add the flour mixture, stirring just until blended.
  4. Fill each muffin cup two-thirds full with the batter. Bake until a toothpick inserted into the center comes out clean, about 25 minutes. Let cool in the pan on a rack 10 minutes. Remove the cupcakes from the pan and let cool completely on the rack.
  5. Fit a small pastry bag with a plain medium tip and fill with the jam. Carefully insert the pastry tip into the top of a cupcake. Pipe in about 1 of teaspoon jam. Repeat with the remaining cupcakes and jam. With a small metal spatula, spread the frosting over the tops of the cupcakes; sprinkle with the peanuts. Yields 1 cupcake per serving.

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