- Cupcakes:
- 1 3/4 cups all-purpose flour
- 2/3 cup SPLENDA® Sugar Blend
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup 2% low-fat milk
- 6 tablespoons unsalted butter, softened
- 1/3 cup creamy or chunky peanut butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon molasses
- 1/2 bar bittersweet chocolate, cut into 12 squares
- Marshmallow Fluff Icing:
- 5 extra large egg whites
- 3/4 cup SPLENDA® Sugar Blend
- 1/2 teaspoon cream of tartar
- chocolate sprinkles or chocolate covered animal crackers (optional)
- Preheat oven to 350 degrees F. Spray two giant muffin pans (6 cup volume each) with vegetable cooking spray. Set aside.
- Combine flour, SPLENDA(R) Sugar Blend for Baking, baking powder, and salt, in a mixing bowl, stirring until blended. Add milk, butter, peanut butter, vanilla, and molasses; beat at low speed with an electric mixer until well combined. Add eggs and beat at medium speed until lightly blended, 1 to 2 minutes.
- Spoon batter into prepared pans, filling each cup half full. Place one piece chocolate in center of each cup of batter; top evenly with remaining batter.
- Bake for 15 to 17 minutes or until muffins are lightly browned and a wooden pick inserted in centers comes out clean.
- Cool on a wire rack 10 minutes; remove from pan and cool completely before frosting.
- Combine egg whites, cream of tarter and SPLENDA(R) Sugar Blend for Baking in the top of a double boiler; stirring until blended. Cook over simmering water 3-5 minutes, whisking constantly, until SPLENDA(R) Sugar Blend for Baking is dissolved. Remove from heat.
- Beat egg white mixture at low speed with an electric mixer for 5 minutes; increase speed to high and beat 5 minutes, or until stiff peaks form.
- Spread icing over cupcakes. Place cupcakes in a baking pan. Broil 5 inches from heat (with electric oven door partially open) until icing is lightly browned.
- Optionally, decorate frosted caps with garnishes when cooled.