Peanut Butter Chocolate Cupcakes

 Servings 24


  • 1 box sugar free devil’s food cake mix
  • 1/2 cup unsweetened applesauce
  • 1 1/4 cup water for cake mix
  • 3 eggs
  • For Icing:
  • 1 cup fat free greek yogurt
  • 3 tbsp Pb2 powder mixed with 2 1/4 Tbsp water
  • 2 tbsp fat free cream cheese softened
  • 2 tsp vanilla extract
  • 2 tbsp honey
  • 4 tsp Splenda


  1. Preheat oven to 325 degrees and line 2 muffin tins silicone or paper liners or spray tins
  2. Combine cake mix, eggs, applesauce and water until well mixed
  3. Pour into the muffin tin filling half way and bake 19-23 minutes
  4. Make the icing. Mix the yogurt, peanut butter(make the peanut butter ahead of time before adding to yogurt)-Add in the honey and cream cheese. Mix until well blended. Add the vanilla and mix until smooth. Add the Splenda. -Put into fridge for 15 minutes- Place icing in ziploc bag with a corner cut off or spread with a knife on cupcakes- Serves 24, Store in refrigerator.
  5. The icing IS made from Greek yogurt. If you don’t like that, you can substitute it for light Reddi Wip.

Recipe Notes

Two points each on Weight Watchers Blue

It is sometimes a struggle for me to come up with delicious recipes using healthy ingredients. To make things easier for me ( and you) Below are some of  my other favorite WW Desserts!