Chocolate Peanut Butter Cups

I’m sorry that like all of my posts as of late are food related… but abs are made in the kitchen right?? I’ve really seen a difference in body since I’ve been focusing more on my foods (I’m still all about that sweaty exercise life though). I love sweets, so I’ve been trying recipes that have less sugar, less calories, less fat and still delicious. It’s a never ending battle. #amiright? I have a lot to do and a lot to improve on, but each day is a step in the right direction. Right?
How delicious does this look? It tastes just as good. It’s rich and yummy with only 220 calories and 12 grams of fat.  Remember to only eat one 🙂 They’re rich enough that one will be just enough!

Recipe from Sweet and Skinny

  • Nonstick pan spray
  • 1/3 cup semisweet chocolate chips
  • 1 tablespoon unsalted butter
  • 1/4 teaspoon salt
  • 2 tablespoons plain nonfat Greek-style yogurt (vanilla also tastes delicious)
  • 1 tablespoon liquid egg substitute
  • 1/2 teaspoon pure vanilla extract
  • 1/4 cup unsweetened dutch-processed cocoa powder
  • 1 tablespoon all-purpose flour
  • 2 egg whites from large eggs
  • 1/3 cup sugar
  • 4 teaspoons reduced-fat peanut butter (smooth or chunky)


  1. Preheat the oven to 400 degrees Fahrenheit with a rack in the center position. Coat four 4-ounce ramekins or muffin cups with pan spray. If using ramekins, set them on a rimmed baking sheet.
  2. Melt the chocolate, butter, and 1 1/2 tablespoons water in a double boiler, or in a microwave oven, until you can stir the mixture smooth. Whisk in the salt, yogurt, egg substitute, and vanilla. In a small bowl, stir together the cocoa powder and flour.
  3. Using a standing mixer fitted with the whisk attachment, or a hand held electric mixer, beat the egg whites on high speed until they are foamy. With the mixer running, gradually add the sugar a few teaspoons at a time. After all of the sugar is in, continue to mix until soft, glossy peaks form, curling over when you lift the beater.
  4. Fold the chocolate mixture into the egg whites until mostly combined. Sift half the cocoa mixture over the top and fold it in with a spatula. Once it is mostly incorporated, sift the remaining cocoa mixture over the top and fold until it is incorporated.
  5. Spoon 1/4 cup of the batter into each prepared ramekin. Place 1 teaspoon of the peanut butter in the center of each one, and cover the peanut butter with a heaping tablespoon of batter (I used a little more, until the batter was gone).
  6. Bake for 15 minutes, or until a toothpick inserted into the cake (not the center) comes out clean. Set the ramekins on a wire rack and let them cool for several hours. (I baked mine at 350 degrees for 18 minutes because my ramekins were only safe up to 350 degrees).