Ww Peanut Butter and Jelly Cupcakes Points+ 4

sissylyne's Note:

Course: desserts PointsPlus™ Value: 4 Servings: 24 Preparation Time: 20 min Cooking Time: 25 min Level of Difficulty: Moderate To make ahead, store the unfrosted cupcakes in an airtight container at room temperature up to 3 days or freeze in a zip-close plastic bag up to 3 weeks. Allow the frozen cupcakes to come to room temperature before frosting.

• Total Time: 45 mins
• Prep Time: 20 mins
• Cook Time: 25 mins

Ingredients:

Serves: 24

Yield: 24.0 cupcakes

• 1/2 cup light cream cheese, softened
• 1/4 cup creamy variety reduced-fat peanut butter
• 1/4 cup powdered sugar
• 1 cup cake flour
• 1 cup sugar
• 1/2 cup unsweetened cocoa
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon table salt
• 1/2 cup low-fat buttermilk
• 1/3 cup canola oil
• 1 large egg
• 1 large egg white
• 1 teaspoon vanilla extract
• 1 ounce semisweet chocolate, melted and cooled
• 1/2 cup reduced-sugar raspberry jam, seedless variety
• 1/4 cup unsalted dry roasted peanuts, chopped

Directions:

1. Preheat the oven to 350°F Spray a 24-cup mini-muffin pan with nonstick spray.
2. To make the frosting, with an electric mixer on low speed, beat the frosting ingredients in a small bowl until smooth, about 2 minutes. Cover with plastic wrap; set aside.
3. To make the cupcakes, whisk together the cake flour, granulated sugar, cocoa, baking powder, baking soda, and salt in a medium bowl. Whisk together the buttermilk, oil, egg, egg white, and vanilla in a large bowl. Whisk in the melted chocolate. Add the flour mixture, stirring just until blended.
4. Fill each muffin cup two-thirds full with the batter. Bake until a toothpick inserted into the center comes out clean, about 25 minutes. Let cool in the pan on a rack 10 minutes. Remove the cupcakes from the pan and let cool completely on the rack.
5. Fit a small pastry bag with a plain medium tip and fill with the jam. Carefully insert the pastry tip into the top of a cupcake. Pipe in about 1 of teaspoon jam. Repeat with the remaining cupcakes and jam. With a small metal spatula, spread the frosting over the tops of the cupcakes; sprinkle with the peanuts. Yields 1 cupcake per serving.