Rendezfood

Choc PB Fudge Cupcakes

CHOCOLATE PB FUDGE CUPCAKES

METHOD: 

  • Preheat oven to 350 F.
  • Boil dates with 2 c water in small saucepan until soft.
  • Drain water.
  • Add dates to processor & blend until smooth. 
  • Add eggs, 1 tsp vanilla, and 2 tbsp butter, blend. 
  • Add 1/2 c peanut butter, 1/2 c raw cacao or cocoa, and 1/2 tsp baking soda, blend. 
  • Line baking sheet with 12 cupcake liners. 
  • Fill with batter. 
  • Bake for 18-20 minutes.
  • Rinse processor.
  • Add 1/2 c peanut butter, 1/3 c honey, 1 tsp vanilla, and 6 tbsp butter, blend well -scraping the sides if necessary. 
  • Allow cupcakes to cool.
  • Frost & enjoy! 
  • Serves 12.

INGREDIENTS: 

  • CHOCOLATE CUPCAKES
  • PEANUT BUTTER FUDGE FROSTING
    • 1/2 c peanut butter
    • 1/3 c raw honey
    • 1 tsp vanilla
    • 6 tbsp butter (optional)