Oh my Goodness! I have to give a great big thanks to my 3yr old son for thinking this recipe through so well. The kid asked me to make cupcakes all day yesterday the only problem was he couldn't make up his mind as to what type of cupcakes he wanted Mommy to make. Chocolate, peanut butter, chocolate chips, stawbeyyi (strawberry)? So, these cupcakes were made as we go, sort of speak. Mommy sifted the flour, measured the sugar, milk, and cracked the egg. Son kept taking things out of the cabinet for me to add into the mix. Peanut butter and chocolate chips are his favorite, so of course he handed those to me. The end resuls? Amazing! I wanted to hide in the closet and eat the entire batch. Since I wasn't too sure he's help would be any good (what an optamistic Mommy you must be thinking) I opted to make a small batch. This recipe yields 10 small cupcakes which was perfect in the end since I filled the 2 leftover cupcake mold 1/4 up the way with water, making these cupcakes so moist and fluffy. The thumbprint peanutbutter and jam on top was my idea, he wasn't too happy about that, so I coated only half the batch.
2 cups plus 2 tablespoons self rising flour
5 tablespoons sugar
1 large egg
1/2 teaspoon baking soda
1/4 cup milk
2 tablespoons oil
3 tablespoons peanut butter (low fat, low sodium)
1/4 cup chocolate chips
"Thumbprint peanutbutter and jelly recipe follows'
Line a cupcake pan with 10 cupcake liners and fill the remainding two 1/4 up the way with water. Preheat your oven to 350* F. In a medium bowl sift your flour and baking soda and toss in your chocolate chips. Set aside. In a seperate bowl whisk your egg, peanut butter, sugar, and oil until light and creamy. Add the milk and whisk to combine. Mix in your dry ingredients into the wet ingredients just until combined. Fill your prepared cupcake cups 3/4 up and bake for approximately 15 minutes or until toothpick inserted in the center comes out clean.
1/2 cup powder sugar
4 tablespoons creamy low sodium and fat peanutbutter
2 teaspoons oil
1 tablespoon milk
3 to 4 tablespoons jam (topping)
Sift the powder suagar into a bowl and whisk in your ingredients until well combined and a creamy mixture forms. Roll the mix into 10 even sized balls and place in the center of your cupcakes. Press the ball down with your thumb and fill with jam.