Chocolate Cupcakes

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With the ideal mixture of peanut butter, cocoa and Hellmann's® 1/2 The Fat mayonnaise-type dressing, this cupcake recipe is the perfect sweet and savoury treat.
  • 1 cup (250 mL) Hellmann’s® 1/2 The Fat mayonnaise-type dressing
  • 1/2 cup (125 mL) granulated sugar
  • 4 eggs
  • 2 tsp. (10 mL) vanilla extract
  • 1 cup (250 mL) all-purpose flour
  • 1/2 cup (125 mL) cocoa powder
  • 1 tsp. (5 mL) baking powder
  • 1/3 cup (75 mL) semi-sweet chocolate chips
  • 1/2 cup (125 mL) confectioners sugar
  • 1/4 cup (60 mL) Becel® Buttery Taste margarine
  • 1/3 cup (75 mL) peanut butter

Nutritional information

 

Amount per serving

Calories350
Calories from Fat200
Total Fat22g
Saturated Fat4g
Trans Fat0g
Cholesterol60mg
Sodium290mg
Total Carbs35g
Dietary Fiber3g
Sugars21g
Protein6g
Calcium4%
Iron10%
Vitamin C0%
Vitamin A10%
  • 1 Preheat oven to 350°F (180°C). Line 12-cup muffin pan with cupcake liners; set aside.
  • 2 Lightly beat Hellmann's® 1/2 the Fat mayonnaise-type dressing, granulated sugar, eggs and vanilla in small bowl with wire whisk or fork; set aside.
  • 3 Sift flour, cocoa powder and baking powder into large bowl. Add egg mixture and beat with wire whisk or fork just until combined. Evenly pour into prepared pan.
  • 4 Bake 15 minutes or until toothpick inserted in centers comes out clean. Cool 10 minutes on wire racks; remove from pans and cool completely.
  • 5 Meanwhile, beat confectioners sugar, Becel® Buttery Taste margarine and peanut butter in medium bowl with electric mixer until smooth. Frost cupcakes with peanut butter frosting. Decorate, if desired, with chocolate sprinkles or other cake decorations.