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"What is this delicious awesomeness," you ask?
...Why, 'tis Chocolate Cupcakes with Reese's Cups inside and Peanut Butter Whipped Cream icing.
"But that's like a thousand calories," you proclaim!
...Why, no, 'tis not!
No butter. No oil. No eggs. No problem. :)
I'm pretty confident that these cupcakes go without much additional needed explanation...
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What you need:
- Reese's Cups (Mini) - Frozen
- Devil's Food Cake - Chocolate Mix
- 3/4 Can of La Croix (Sparkling/Seltzer Water - any brand will work - you need about 9 oz)
- 1/4 cup of Plain Lowfat Yogurt
- 1 8oz tub of Cool Whip
- 3 Tablespoons of Peanut Butter
- 3 teaspoons of Brown Sugar
What you do:
1. Mix Cake mix with 3/4(ish) can of sparkling water. Add 1/4 cup of plain lowfat yogurt.
2. Spoon into cupcake tins. Unwrap Reese's Cups and drop into batter. [Don't push them down too much - they're going to sink much deeper than they start out!]
3. Bake in oven according to cake box (~24 minutes).
4. For icing: Mix cool whip and brown sugar. Add peanut butter and beat on high until well blended, scraping the sides of the bowl as you go.
5. Spread on top of cupcakes or spoon into piping bag.
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Yummy! These look absolutely delish! I'd love it if you'd stop by and link this up to my Thrifty Thursday Link Party. I know my readers will love this recipe :)
ReplyDeleteOh gosh! I love receses! They are my absolute faves. I have to make these.
ReplyDeleteYUMMY! ah i want one:) thanks for the recipe!!!
ReplyDeleteoh wow, these are making my tummy growl and my mouth water. They look amazing!
ReplyDeleteYou don't list the size tub of Cool Whip to use??????
ReplyDelete8 ounces :)
ReplyDelete-Carly
These look delicious!
ReplyDeleteJust out of curiosity...how many calories?
Made as-is, and if you end up with 24 cupcakes, it should only be between 150-200 per cupcake. ~100 for the cupcake itself, then a very light calorie count for the cool-whip based frosting (~30), and then the Reese's (42). So we're looking at around 172! Not bad for something so delicious. :)
ReplyDeleteThanks for your question!
-Carly
These are such pretty cupcakes! They sound really easy to make. I love the light fluffy icing look. And Reece's Peanut Butter cups just seal the deal. My gang is going to love this surprise package!
ReplyDeleteI saw the picture and thought to myself, "my diet just went to hell"! Thank you, thank you for a yummy and not to killer on the diet treat!
ReplyDeleteI've never heard of the can if water you use. If you were using a measuring cup how much would it be?
ReplyDeleteThese are Amazing!!! My only problem was the "frosting". I made it as it is listed but mine is almost white where yours is a yellowish/brown color. Did I miss something?? It tasted fine but they just look different. Thanks so much for sharing this yummy treat!
ReplyDeleteThose look so good
ReplyDeleteJulz-
ReplyDeleteYou can either use a can of sparkling water or its equivalent, which would be 12 ounces of sparkling water :)
Farmers wife-
It may simply be because of the photo. I'd go ahead and do a taste test and if you WANT more peanut butter, add it! Or another great idea might be adding a few peanut butter chips on top - would add to the peanut butter flavor and be extremely cute! :)
I'm making these tonight! One quick question: You say "Mix Cake mix with 3/4(ish) can of sparkling water. Add 1/4 cup of plain lowfat yogurt". Is this in addition to the cake box instructions?
ReplyDeleteLakeMom-
ReplyDeleteNope, the Sparkling water and Lowfat Yogurt replace the oil/eggs/butter. You just want the powder mix and the sparkling water and yogurt (although if you want you can make it the regular way and ignore the health-conscious instructions).
Thanks for asking :)
I made these tonight and they were SOOOO yummy! The only problem I had was that my frosting was rather runny, but that could be to the fact I used natural peanut butter.
ReplyDeleteThe Happy Wife/Danielle
ldsmom2201 at yahoo dot com
http://juanshappywife.blogspot.com
Twitter: The_Happy_Wife
This recipe looks amazing, I can't wait to make these. I also love that there are few ingredients. I love the combination of chocolate and peanut butter.
ReplyDeleteYay! I love nothing more than chocolate and peanut butter! I may try getting the little tiny pb cups at Trader Joe's and doing mini-cupcakes. I'll probably also switch the cool-whip to real whipped cream because I actually know what's in it (and the healthy-ing up of the cake mix makes it less indulgent). Yum!
ReplyDeleteThis recipe was a disaster for me. Tastes good, but a lot of cake pulls away when you take the paper off of cupcake. Crumbled mess.. Also icing was way to runny...didn't make enough either. Taste? Yummy - but they are a mess! I was hoping to start making cupcakes this healthy way. What did I do wrong?
ReplyDeleteI had the same problems. What a mess. I suppose we could try ditching the cupcake liners and using a cooking spray on the pan instead. There is no way the icing in these pictures is made following this recipe because it comes out practically white. Tasted good but definitely not like the pictures.
DeleteOh, no! I'm so sorry to hear that! Hmm... I am really not sure what went wrong because mine, as you can see from the picture, were pretty normal in the end using this recipe! I will say that, when you're making this substitution, they do come off of the paper less cleanly - that is the result of substituting the seltzer water instead of eggs/oil/butter and is the price you pay for a healthy cupcake. A few of mine also ended up with the reese's cup sticking to the bottom of the cupcake paper - but as long as you're careful when you pull it off, those few shouldn't be a problem! It's possible that your complaint is just the result of a healthy cupcake -- it tastes just as good but isn't made with the same fat-saturated binding ingredients so the consistency is not entirely the same!
ReplyDeleteThat said, I recently tried out a new way to substitute pumpkin puree and it ended up being VERY nice and moist! The recipe is here.
-Carly
Thanks, Carly....actually, they seemed to come out cleaner after refrigerating them, also firmed up the whipped topping. I took them to a meet-up with some friends over coffee and they loved them! I chopped up some extra Reese cups and sprinkled them over the top - extra bonus! You are right, there is a small price to pay in the consistency but they are tasty and so much healthier. If you have to scrape up some of the cake up with a fork, so what? THANKS!!
ReplyDeleteCan I just prepare the cake like it says on the box with the Reese's peanut butter cup inside?
ReplyDeleteAlthough they're not as good as the "real" fattening version, they're pretty damn tasty!
ReplyDeleteThank you for the recipe!
Btw - posted the picture for how mine turned out here: http://mynewyearresolution.wordpress.com/2011/12/31/peanut-butter-chocolate-cupcakes-and-only-130-calories/
ReplyDeleteThanks again!
This could work if you used sugar free reeses, sugar free cake mix and brown sugar stevia, it would cut most of the calories out of them. I bet they still would taste great. yummy
ReplyDeleteI made them. Didn't have any issues with them sticking to the liners. The only thing different I did was add more peanut butter to the whipped icing for a more peanut buttery flavor and topped each with 1/2 a peanut butter cup.
ReplyDeleteAlright these look amazing but I am worried that they will sit really heavy? We have a habit of eating way more than one at a time when we make something like this, lol. I may have to try these out and see.
ReplyDeleteThese look amazing and easy!! Yay, I'm excited.=) http://bellesbazaar-heather.blogspot.com
ReplyDeleteThese were AMAZING!!! I made these for super bowl & they were a huge hit. I made them as minis too!! I used the walmart brand peanut butter cups, the peanut butter is creamier than Reece's. The iciing is super yummy, just the right amount of peanut butter & really light. They taste just like regular cupcakes, I couldnt tell the difference.
ReplyDeleteOmg I'm so glad they were so good! Yay!!!
DeleteI'm going to make these this weekend, but was wondering...do you happen to have the nutrition information? Or did you get them from a website or book that might?
ReplyDeleteThanks so much for sharing...these look delicious! Love your blog!
Hey Claire... I didn't get them from elsewhere, I made them up myself, so I don't have nutrition information to reference... but will try to look that up online based on the ingredients! Hope you enjoyed!
DeleteJust curious. Could you make these minus the yoghurt with just the full can of seltzer? Like in this article: http://www.createliveblog.com/2011/06/cupcakes-with-sparkling-water.html
ReplyDeleteTotally!!! It would work just the same :)
DeleteThe "Reece's" would never last long enough to make it into the recipe. But if you made the goodies, think I could devour quite a few. They look nasty good. Uncle Pat (you know....your "fave Uncle). :)
ReplyDeleteHahaha! I love it! Sounds like an excuse for a get-together... ;)
Deletejust wondering, I have a bag of regular size reese cups. Would those work or would they be too big? What if I cut them in half?
ReplyDeleteHey Renee --
DeleteI haven't made these with regular size cups. You could see how it looks like they fit - and then cut them in half if it doesn't seem to fit. Or, cut them into quarters and fold them into the batter kind of like making chocolate chip cupcakes. That could be interesting!
Hi, Carly! My roommate and I want to make these over the weekend but I've run into an issue. How many ounces is in 3/4 can of sparkling water? I'm a college student and only have the budget to buy one bottle of sparkling water, and knowing how many ounces I need will help big time.. Also, does it matter what brand of sparkling water I get? Thank you!! We can't wait to try this!!
ReplyDeleteThe brand doesn't matter!! I think most cans of sparkling water are 12 oz, so 9 oz should do the job. I'll update the recipe to include the oz of water, because it seems like a lot of you are wondering!
Deletecouldn't find that brand water so had to buy another type, which only had bottles. didn't know how many ounces it was. i was guessing the amount and don't think i put enough in. ?? i ended up with only 18 cupcakes and batter was more thick than normal cupcakes. i put the same amount in liners i usually do but it rose way over the top and reeses made a crater-like hole in the top, not even across like yours. so, do you think it was the water and if so, how many ounces should it be?
ReplyDeleteHey Patti! I would say you should end up using about 9 ounces of water. Next time, you can make them by omitting the yogurt and using 12 oz of sparkling water, too, if you'd like. Or, when you're mixing the batter, just add little bits of sparkling water until you get the right consistency, because it sounds like you have a good handle on what the consistency should be - just trust your instincts :)
DeleteIn part, the way the Reese's settles is based on the environment. Even altitude can affect it. Also, whether or not they're frozen beforehand (mine were). Hope it works better the next time!
can you provide full nutrional value for these?
ReplyDeleteThat's an interesting recipe. I like that you found ways to cut some of the extra sources of calories that would usually be in a cake or cupcake recipe. It will also be less expensive to bake this cupcake since it has no oil or those other ingredients.
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