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Preheat oven to 350 degrees F. Spray two giant muffin pans (6 cup volume each) with vegetable cooking spray. Set aside.
Combine flour, SPLENDA® Sugar Blend for Baking, baking powder, and salt, in a mixing bowl, stirring until blended. Add milk, butter, peanut butter, vanilla, and molasses; beat at low speed with an electric mixer until well combined. Add eggs and beat at medium speed until lightly blended, 1 to 2 minutes.
Spoon batter into prepared pans, filling each cup half full. Place one piece chocolate in center of each cup of batter; top evenly with remaining batter.
Bake for 15 to 17 minutes or until muffins are lightly browned and a wooden pick inserted in centers comes out clean.
Cool on a wire rack 10 minutes; remove from pan and cool completely before frosting.
Combine egg whites, cream of tarter and SPLENDA® Sugar Blend for Baking in the top of a double boiler; stirring until blended. Cook over simmering water 3-5 minutes, whisking constantly, until SPLENDA® Sugar Blend for Baking is dissolved. Remove from heat.
Beat egg white mixture at low speed with an electric mixer for 5 minutes; increase speed to high and beat 5 minutes, or until stiff peaks form.
Spread icing over cupcakes. Place cupcakes in a baking pan. Broil 5 inches from heat (with electric oven door partially open) until icing is lightly browned.
Optionally, decorate frosted caps with garnishes when cooled.