Chocolate Peanut Butter Cupcakes


These are just to die for, gluten and wheat free! If like me you love the combination of chocolate and peanut butter, then you need to get baking! Perfect weekend treat!

Makes 40 mini or 20 medium cupcakes


4 large eggs.
2 tbsp of cocoa powder.
35g of sweetener.
1 tbsp of Hazelnut Chocolate spread.
1 tbsp of smooth or crunchy peanut butter.
1 tsp of vanilla extract.
2 tbsp of fat free vanilla yogurt.
1 tsp of baking powder.


Preheat your oven to 180c, I have a fan oven.

Seperate the eggs between two bowls, to the egg yoke add all of the ingredients and mix well.

Beat the egg white until they form stiff peaks and fold gently into the chocolate mix.

Add one teaspoon of the mix into each mini cupcake or 1 tbsp of mix to the large cupcakes.

Bake at 180c for 10 minutes, 15 if making the larger ones.

Enjoy and Happy Baking Guys and Dolls 😙

2 Comments Add yours

  1. Melissa Ward says:

    How many syns in each?

    1. Hi Melissa, they are 1/2 syn for larger ones 1/2 syn for two mini, I dont display syn value because of the slimmingworld copyright. This is for you to work out becasue of different products etc.

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