Skinny Chocolate Peanut Butter Swirl Cupcakes.

Lightened-up chocolate cupcakes made from Greek yogurt, whole wheat flour, bananas, cocoa powder, and not much else!  Frosted with a little peanut butter swirl. You’ll have no idea they’re skinny!

Lightened-up chocolate cupcakes made from Greek yogurt, whole wheat flour, bananas, cocoa powder, and not much else! Frosted with a little peanut butter swirl. So good!

Another peanut butter and chocolate recipe for you today. I have no shame!

Today I’m sharing a skinny version of a chocolate cupcake.  Filled with dark chocolate chips, swirled with peanut butter, and topped with peanut butter chips.  This recipe was born from my Skinny Chocolate Banana Fudge Muffin recipe.  I replaced all of the applesauce and some of the banana with creamy 0% plain greek yogurt.  I added a generous dash of vanilla extract and replaced the egg with 2 egg whites. These cupcakes are full of protein packed ingredients – about 6 grams of protein per cupcake, which is impressive for a cupcake.

*Feel free to plug the ingredients into an online calorie counter to get the full nutrition stats.

The cupcakes have whole wheat flour, no butter and no oil, and only 1/2 cup of sugar for the whole recipe – not bad at all for dessert. Feel free to leave out the chocolate and peanut butter chips to reduce the sugar even more.  I loved how the chocolate chips got all melty inside, so I don’t think I’ll ever cut those from the recipe. 😉

Lightened-up chocolate cupcakes made from Greek yogurt, whole wheat flour, bananas, cocoa powder, and not much else! Frosted with a little peanut butter swirl. So good!

Now, I’ve had readers tell me that just because there is no butter or oil in some of my recipes, that doesn’t make them healthy.  However, I firmly believe that chocolate is good for the soul, protein is necessary for our fabulous thigh muscles, and the peanut butter keeps our hair, skin, and smiles glowing. I’m so corny, I know.

Which is why I’m labeling this dessert cupcake as skinny – it’s a lightened up version of a traditional chocolate cupcake, made with more nutritional alternatives. 🙂

Let’s dig a little deeper into how you can make them.

Skinny Peanut Butter Swirl Chocolate Cupcakes - lightened-up and protein packed!

The first step is to mix your wet ingredients together.  The wet ingredients are 0% plain greek yogurt, 2 egg whites, 1/2 cup sugar, vanilla extract, and 2 large bananas.  Feel free to use a vanilla flavored yogurt instead.  I do not recommend reducing the sugar because there is so much cocoa powder in the dry ingredients that your cupcakes may taste bitter. Make sure your bananas are extra ripe. Mine had been dying on the counter for several days. The riper, the better (I cannot stress this enough!). Also, you may use 1 full egg instead of egg whites if you’d like.

I wanted to keep the banana taste down to a minimum, so that the focus is mainly on the chocolate and peanut butter.  I made a test recipe on Saturday and used 1.5 cups of mashed banana (about 3 large bananas) and brought them to my friends.  While certainly tasty, they said, the banana taste was strong.  I made the cupcakes again on Sunday and reduced the mashed banana to 1 cup (about 2 large bananas) and replaced the extra moisture with greek yogurt.

The greek yogurt and mashed bananas make for some very moist and soft cupcakes.  I find that dessert items without butter or oil tend to be very dry.  That is SO not the case with these.  Some of my friends were in shock when I told them that the recipe is full of healthier substitutes.

Skinny Chocolate Peanut Butter Swirl Cupcakes by

Once you mix up all of the wet ingredients, you may be surprised at the volume of it all.  You did nothing wrong – there is supposed to be a lot of wet ingredients to soak up all of the flour and cocoa powder.

The dry ingredients used are a mix of all-purpose and whole wheat flours, unsweetened cocoa powder, salt, baking powder and baking soda.  I steered away from using strictly whole wheat flour in the cupcakes because I didn’t want them to taste heavy – more like a cupcake, less like a muffin.  Feel free to use all whole wheat flour or even white-whole wheat flour (I was all out).

There is a whopping 1/2 cup of cocoa powder in this recipe. That makes for some intense fudgy cupcakes.  I love using unsweetened cocoa powder in healthy recipes – you get chocolate flavor for hardly any calories.  I always have a couple containers of Hershey’s Special Dark in my pantry.

An important note: try to sift the dry ingredients together. Cocoa powder is full of lumps and the last thing you want are pockets of dry cocoa powder when you bite into your finished cupcake. I always sift my cocoa powder when a recipe calls for it.   With sifting, you will still measure the amounts of the dry ingredients in the recipe, then sift them together.  If you do not own a sifter, whisk the dry ingredients together VERY well to get all of the lumps out.

Lightened-up chocolate cupcakes made from Greek yogurt, whole wheat flour, bananas, cocoa powder, and not much else! Frosted with a little peanut butter swirl. So good!

Slowly mix the wet ingredients into the dry ingredients. Gently mix it up with a large spoon or rubber spatula. No mixer is required! Make sure you get all of the pockets of cocoa powder and flour out of the batter, there may be some hiding at the bottom of the bowl.

When it comes to mixing this batter, I like to think of it as “less is more.”  Go for the least amount of mixing possible to combine the wet and dry ingredients.

Gently fold some dark chocolate or semi-sweet chocolate chips into the batter.  These are optional, but I have to tell you how unbelievable the melty chocolate chips inside taste.  Even when the cupcakes have cooled, the chocolate chips still stay soft and melty; they don’t harden up much at all.

Divide the batter between 12 cupcake liners.  You want every last drop of this batter, so scrape that bowl clean. PS: good luck not tasting the batter. It tastes like brownie batter.

Ok, so you may be asking me… where’s the frosting?  No cupcakes are complete with frosting!  Well, to keep the cupcakes on the lighter side, I used a thick peanut butter swirl as the frosting and topped them with peanut butter chips.   In my world, if peanut butter and frosting had a battle, I’m not sure who would win.  I have an equal affection for both.

So peanut butter = frosting in this recipe.  And you don’t see me complaining.

Skinny Chocolate Peanut Butter Swirl Cupcakes by

Melt 1/4 cup of creamy peanut butter (or use runny natural peanut butter) and spoon 1 teaspoon of it onto each cupcake. Using a knife or a toothpick, gently swirl it around into the batter. Top with peanut butter chips.

There’s a double dose of peanut butter here and I like it.

Skinny Chocolate Peanut Butter Swirl Cupcakes by

Skinny Chocolate Peanut Butter Swirl Cupcakes by

The cupcakes take about 20 minutes in the oven.  Try with all of your self control to wait until they cool before unwrapping and eating one.  That didn’t go over so well with me – I mean, I could hardly wait an extra minute when I pulled them out.

You will never, ever guess that these dessert cupcakes are made with good-for-you ingredients like bananas, whole wheat flour, egg whites, and greek yogurt.   They are so rich in chocolate flavor that you’ll think you are eating a brownie.  The thick creamy peanut butter swirl and peanut butter chips give each bite that little something extra.  The texture is moist, fluffy, and soft like the best chocolate cake you’ve ever had.

It will be love at first chocolatey bite.

Skinny Chocolate Peanut Butter Swirl Cupcakes by

Let’s not forget about how EASY and quick this recipe is.  There are no strange ingredients requiring a trip to a specialty grocery store – the ingredients are convenient and normal.  The batter is mixed by hand in about 5-10 minutes and the cupcakes take about 20 minutes in the oven.

And it will take you only about 30 seconds to polish one off. And if all of this wasn’t enough, the best part about this recipe is that you are not sacrificing taste or convenience for a lightened up chocolate peanut butter cupcake.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make! 

Skinny Chocolate Peanut Butter Swirl Cupcakes

Print Recipe

These dessert cupcakes are made with healthier alternatives and ingredients that are convenient and easy. No trips to a specialty grocery store. They are unbelievably fudgy, with subtle banana flavor, and a thick swirl of peanut butter as the frosting. They have 6 grams of protein each; full nutrition information available by visiting a calorie counting website and plugging in the ingredients.


  • 2 large *very* ripe bananas, mashed (about 1 cup - the riper, the better)
  • 1/2 cup granulated sugar
  • 2 large egg whites
  • 3/4 cup greek yogurt (low fat or nonfat, vanilla or plain, or regular yogurt)
  • 2 teaspoons vanilla extract
  • 1/2 cup whole-wheat flour (measured correctly)
  • 1/2 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 cup dark chocolate chips (or semi-sweet)
  • 1/4 cup creamy peanut butter, melted (natural peanut butter is OK, do not use powdered peanut butter)
  • 1/3 cup peanut butter chips (optional)


Preheat the oven to 375F degrees. Line a muffin tin with baking cups. Set aside.

In a large bowl mash the bananas with a fork or use a hand mixer. Mash them very well – no big lumps. Stir in the sugar, egg whites, greek yogurt, and vanilla extract.

Sift* the flours, cocoa powder, salt, baking soda and baking powder. Slowly stir in the wet ingredients, being careful not to overmix. Fold in chocolate chips. The batter will be a little chunky.

Divide the batter between the 12 muffin cups – fill them all the way to the top. Take 1 teaspoon of melted peanut butter and spoon it on top of the batter. Swirl it around with a knife or a toothpick. Sprinkle with peanut butter chips. Repeat with all 12 cupcakes.

Bake for 18-20 minutes or until a toothpick inserted into the middle comes out clean. Allow muffins to cool for 3 minutes, then transfer to a wire rack to cool completely. Muffins stay fresh in an airtight container at room temperature for up to 5 days.

Additional Notes:

*Be sure to sift your dry ingredients together to avoid pockets of cocoa powder lumps. If you have no sifter, whisk the dry ingredients together very well to remove the lumps.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.



Here are my Skinny Chocolate Banana Fudge Muffins, from which I developed this recipe.  I call today’s version cupcakes instead of muffins because there is a bit more decadence to them with the peanut butter chips and peanut butter swirl.

Skinny Chocolate Banana Fudge Muffins


Have you seen my Skinny Peanut Butter Swirl Brownies yet? Try them next!

Skinny Peanut Butter Swirl Brownies by





186 Responses to “Skinny Chocolate Peanut Butter Swirl Cupcakes.”

  1. #
    Idaposted May 22, 2013 at 4:10 am

    Hi Sally! I made these yesterday and tried one a little while later, they were really good. I left them on a rack overnight, and today they were a bit rubbery on the edges 🙁 any ideas why? Did I perhaps overbake them? I got 16 cupcakes instead of 12 and baked them for almost 20 minutes. Thanks!

    Ps: the banana can’t be tasted! LOVE.


    • Sallyreplied on May 22nd, 2013 at 5:09 am

      Hi Ida – it sounds like they were over baked, unfortunately. Or the batter was overmixed. Rubbery edges is the result of either.


  2. #
    Theresa @ Two Much Funposted July 7, 2013 at 1:53 pm

    Hello Sally, I love your blog. You are hysterical, the way you talk about your food and your pictures are absolutely beautiful.

    I think I know why Ida’s cupcakes were dry and why she had a few extra. She may have done the same thing that I did. For some crazy reason, I only filled the muffins 3/4 of the way and then added in the melted peanut butter. This resulted in having three extra cupcakes, but they were all dry. All of those ingredients- $$ – down the tubes.

    I’ll definitely try again when I have more ripe bananas. The thick batter looked so fudgy and delicious, I need to make these work. I didn’t over mix the wet into dry, so it must have been under filling the muffin tins.

    Thank you for posting wonderful recipes that both my family and I can enjoy.


    • Sallyreplied on July 7th, 2013 at 2:02 pm

      Try to fill them all the way up next time, Theresa. I hope these will work for you next time! And thank you for the kind words about my blog and my writing. That really, really means a lot to me. Thank YOU for reading. 🙂


  3. #
    Kennethiaposted July 31, 2013 at 10:41 am

    Hi Sally!!! I was so excited when I found your blog! Everything looks amazing and you are a beautiful writer.
    Last night I tried to make these cupcakes but unfortunately something went wrong. 🙁
    I used a cup of bananas but they have a strong banana flavor & smell. I followed the recipe to the t, unless using greek vanilla yogurt did something.
    I might sound so dumb, but how do I know if my bananas are ripe enough? I’m guessing my bananas wasn’t right? If you have any advise I’d love to hear it. Thanks 🙂


    • Sallyreplied on July 31st, 2013 at 8:09 pm

      Hi Kennethia! I’m so glad you found my blog and are loving it so far. The bananas should be speckled brown when they are ripe. You could try to replace 1 banana with 1/3 cup of applesauce instead. That might get rid of some of the banana flavor. Enjoy!


  4. #
    Nicoleposted August 10, 2013 at 1:15 am

    Is it pathetic that I’m reading this recipe while eating one of your peanut butter swirl brownies? Probably. But I’m gunna make these this weekend anyways


    • Sallyreplied on August 10th, 2013 at 8:57 pm

      Not pathetic at all. 😉 Let me know how you like these cupcakes!


  5. #
    Nikkiposted October 9, 2013 at 12:31 am

    As I sit hear eating these highly addictive cupcakes I am stil in awe over the fact that a cupcake with no butter and healthy alternatives is so delicious! Thank you for this amazing recipe!


    • Sallyreplied on October 9th, 2013 at 6:24 am

      I know! Nikki, every time I make these cupcakes I am stunned as well!


  6. #
    Patriciaposted December 8, 2013 at 1:24 am

    I’ve had so much chocolate peanut butter desserts this holiday season, but I’m going to make these! Could I use natural cocoa powder in these cupcakes?


    • Sallyreplied on December 8th, 2013 at 10:03 am

      Hi Patricia – I use natural unsweetened cocoa powder in this recipe. So yes, you may use it! And there is never enough choc/pb desserts in my mind. Especially this time of year!


  7. #
    Tanviposted January 7, 2014 at 10:37 am

    I just made these and they are absolutely delicious… The slight undertone of banana combined with rich chocolate and peanut butter – what an amazing combination! And of top of that, it’s healthy (for the most part!).

    I love how the peanut butter is just swirled on top so the flavor doesn’t get lost in the cupcakes. Thanks so much for the fab recipe!


    • Sallyreplied on January 7th, 2014 at 10:44 am

      Very glad you tried these Tanvi! I make them quite often. The pb swirls on top are my favorite.


  8. #
    Nicposted January 8, 2014 at 4:08 pm

    So glad I pinned this a while back, these are perfect for my husbands new diet. I JUST made these. These came to about 95 calories each (I a-little-more-than halved the peanut butter & chocolate chips and omitted the peanut butter chips for said husband diet). I love the texture, I think I would prefer them as intended without my omissions, I would also love to try these covered in icing… or with a big scoop of ice cream, since I’m not the one on a diet.
    I just uploaded a pic to my instagram (see link)


    • Sallyreplied on January 10th, 2014 at 6:59 am

      Oh Nic, I just looked at your cupcakes on Instagram. They look fantastic! I still can’t get over that they have 6 grams of protein in them. Not bad, right? I’ve actually had one of these crumbled on top of vanilla frozen yogurt. It’s safe to say that it was the best thing ever.


    • Amyreplied on January 29th, 2015 at 12:06 am

      Thanks for posting that Nic. 🙂 Knowing approx what the calories are helps alot! I hate wasting my time plugging into a recipe counter just to find out its way too high for us! I think I am going to tweak it similar to your suggestions and make it for a Valentines Day splurge! It looks yummy. 🙂


  9. #
    Madaeposted January 17, 2014 at 7:50 pm

    Just made these for the first time and they are delicious! Peanut butter and chocolate make the world a better place. 🙂


    • Sallyreplied on January 17th, 2014 at 8:29 pm

      I couldn’t agree more with that last sentence of yours!


  10. #
    Carmenposted February 18, 2014 at 4:25 am

    woah.. looks perfectly tasty!!! could wait to try it out!! Cheers from Singapore!! 🙂


  11. #
    Myiaposted February 22, 2014 at 5:07 pm

    Could I substitute honey for the sugar? I can’t wait to try these either way!!


    • Sallyreplied on February 23rd, 2014 at 10:39 am

      I wouldn’t suggest using all liquid sweetener. Hope you enjoy these cupcakes anyway!


  12. #
    Hogan Momposted April 7, 2014 at 7:26 am

    Hi Sally, these were delicious! Moist and dense. Perfect for breakfast with fruit and yogurt or as an afternoon snack to satisfy my chocolate craving without breaking my diet. My only issue was the amount of caffeine. I used dark chocolate chips and after two muffins my heart was racing. So if you’re sensitive to caffeine, as I apparently am, you might want to skip the chocolate chips altogether or use milk chocolate instead. Or just eat one–if you can!


  13. #
    Ashleyposted April 24, 2014 at 1:40 pm

    These are really good! my only problem was they really stuck to the paper liners


  14. #
    Syposted May 7, 2014 at 10:52 pm

    Hi Sally! I have attempted baking your death by chocolate cupcakes and it turned out pretty good! It was my very first time as I have never baked before 😀 So, thanks very much for sharing your recipe! 🙂 By the way, I realised that the paper cup base was filled with some tiny oil spots, do you know the cause of that? Please advise!

    For the skinny chocolate peanut butter swirl cupcakes, is it OK if I replace the dark chocolate chips with dark chocolate bar instead? Should I chop them into pieces? Thanks and looking forward to your reply! 🙂


  15. #
    Melissaposted May 14, 2014 at 6:25 am

    Hi Sally!

    Just wanted to say I just made these and they look amazing, I can’t wait to eat them! I’ve been following your blog for well over a year and baked heaps of your recipes but never left a comment. I just wanted to say I think you’re amazing and I love your recipes – they are the first thing I look at when I’m taking a break from study 😉

    Thanks and keep the deliciousness coming!


    • Sallyreplied on May 14th, 2014 at 10:21 am

      Thanks for saying hi, Melissa! I appreciate it. 🙂 Happy you enjoy my recipes!


  16. #
    Melodyposted May 15, 2014 at 7:37 pm

    These look fabulous! I’ve made many of your other recipes, and they have all turned out wonderfully, so I am very eager to make these as well. Thanks for sharing!

    One question, though – can these be frozen, and then just heated up in the microwave whenever we want to eat them? Or will they become very dry?


    • Sallyreplied on May 16th, 2014 at 8:53 am

      I freeze them all the time – in fact, I think I have a few in my freezer right now. A quick round in the microwave to reheat/defrost does the trick. They’re still quite tasty.


      • Melodyreplied on May 16th, 2014 at 9:55 am

        Perfect; thanks so much! I’m sure I’ll enjoy these immensely!

  17. #
    salmaposted May 25, 2014 at 6:59 am

    Hi…the recipe looks delish. . but I hate bananas..What can I use instead?


  18. #
    Karenposted July 21, 2014 at 8:41 pm

    OMG! Made these today! These little gems are big, dense,just the right amount of sweetness……YUMMY!

    I am thinking of trying to make them into a banana chocolate chip cupcake. I have a friend’s banana bread recipe that is to die for. Thinking about using your base and her spices. One question…..would I use more flour in the place of the cocoa powder? Another banana and 1/4 cup more flour? What do you think?

    Can’t wait to try your other cupcakes. I think I will be the cupcake of the month baker/teacher and take a new one to school every month. Think I’ll be the principal’s pet? LOL

    Thanks! Karen


    • Sallyreplied on July 22nd, 2014 at 2:43 pm

      Hey Karen! You could try using my banana peanut butter muffins recipe (they have chocolate chips) instead:

      Otherwise, I can’t give any recommendations for leaving out the cocoa here. It’s not really an even swap with flour.


      • Karenreplied on July 23rd, 2014 at 9:29 pm

        I’ll take a look at that recipe. Wasn’t sure about the swap! Thanks for letting me know! I can’t wait to try some of the others. Where to start? They all sound so delicious! 🙂

  19. #
    Aiyeshaposted July 24, 2014 at 7:07 am

    Hi Sally! I love your blog and your recipes. I had recently tried the homemade dog treats for my puppy and it was great to see him drooling over them. I didn’t have a cookie cutter so I carved the shapes out with a knife with his name. Thank you for sharing it 🙂

    I just gave these wonderful cupcakes a try. I halved the ingredients for 6 cupcakes and did everything else as per the recipe but for some reason they came out underdone after 20 minutes (they were badly stuck to the liners and gooey inside) I did try to keep them a little longer but that didn’t help. Do you know what could have gone wrong? They still taste pretty awesome but I would love to bake them again and get them to look like yours 🙂



  20. #
    Grannie Annieposted September 3, 2014 at 3:26 pm

    I substituted no salt peanuts for peanut butter chips and added some choc chips to tops too, great Birthday cupcakes for my son’s BD! Thanks Sallie!


  21. #
    Catherineposted September 10, 2014 at 8:43 am

    Just made these last night from your cookbook (I took it out of my library for a test run!) and already my family is hooked! Made it in the 8×8 pan and it was so hard to wait until they cooled to eat them. I could have polished the whole thing off myself!!!


    • Sallyreplied on September 10th, 2014 at 9:25 am

      Thanks so much Catherine! I love it in cake form.


  22. #
    Kearaposted December 5, 2014 at 11:09 pm

    Hi Sally, I have really been enjoying your site over the past few months and tried a number of your recipes. My coworkers and my husband’s coworkers have been the lucky taste-testers who have gotten to enjoy all the treats. I have a question for you- If I’m not a big fan of bananas, could I substitute apple sauce or more yogurt and what woudl the substitution be? Thanks!


    • Sallyreplied on December 6th, 2014 at 8:56 am

      Hi Keara. For these, use 1/2 cup applesauce and 1/2 cup melted coconut oil (or other oil)– this would be the best choice. I fear the cupcakes will taste “gummy” with 1 full cup of applesauce


  23. #
    Pattyposted January 27, 2015 at 5:13 pm

    Hi Sally
    These look incredible – chocolate + pb is always a winner in my book! I love your informative posts and corresponding pics, I find it really brings the recipes alive.

    Any suggestions for what I could use instead of yogurt to make a non-dairy version?
    If not, hubby will just go without….more for me 😉


    • Sallyreplied on January 28th, 2015 at 12:11 am

      How about unsweetened applesauce? Thanks for the compliments, I’m so happy you enjoy my blog and recipes Patty.


  24. #
    Brittneyposted March 12, 2015 at 3:45 pm

    So I REALLY want and NEED to try these, but is the wheat flour able to be completely replaced by the all purpose flour and if it can is it a different amount of flour that needs to be measured? Thanks 🙂


    • Sallyreplied on March 12th, 2015 at 5:08 pm

      You can use an equal amount of all-purpose flour instead.


  25. #
    Jeremyposted April 4, 2015 at 6:39 pm

    If they taste half as good as the mouthfull of batter and “icing” I just ate, than this is a keeper recipe…. FOR SURE!


  26. #
    Sylvieposted April 11, 2015 at 10:24 am

    Thanks Sally,for all your superb recipes,I find myself reading your blog often,its so engrossing and you really go into such detail.Every recipe I’ve tried so far are simply excellent.A few points though:unable to get one or two ingredients here in I improvise and adapt,but I can’t find peanut butter chips.Such a pity.I’m thinking of suggesting this to Nestle or one of them.Do you have any idea where I could find these little pb chips,I live in West Sussex…near London.Thanks again.Sylvie.


    • Sallyreplied on April 12th, 2015 at 4:28 pm

      How about online? Not sure what shipping would be like. You can just use chocolate chips instead if that is easier.


  27. #
    Leolaposted June 1, 2015 at 4:20 pm

    I just finished making these delicious little muffins. Wow, my new go to banana muffin recipe! I made them in my mini muffin pan, which made about 36 muffins. Using only two bananas made for a nice subtle banana flavor. I was out of regular baking cocoa and used Hershey’s Special Dark Chocolate cocoa. I worried that the chocolate flavor might be a little too strong, but it was perfect. I added about 1/3 cup of milk chocolate chips and walnuts too. Great recipe! They are so moist, it is hard to believe there isn’t any butter in these. They are so good straight from the oven that I didn’t even think to add the peanut butter on top. I don’t think I will either; they are so good just the way they are! Thank you for the recipe.


  28. #
    Kariposted July 2, 2015 at 10:30 pm

    I made these tonight. They were a big hit, had to try. Made them for a potluck on Saturday. Instead of normal sized cupcakes I did mini cupcakes. My concern/question is they stuck to the paper liners something horrible. What caused this? How can I prevent it next time? Thanks. This is the first time I’ve come to your blog, and won’t be the last!


    • Sallyreplied on July 3rd, 2015 at 6:39 am

      Hi Kari– so glad you gave these a try. Are you using little paper wrappers? I always like to use the little wrappers that are foil. I never, ever have problems with sticking using those.


  29. #
    Gayatriposted September 30, 2015 at 10:58 am

    Sally these were soooooo good!!! Thank you!!!


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