Peanut-Butter-Filled Fudge Cupcake Recipe

Peanut-Butter-Filled Fudge Cupcakes Ingredients

Batter: 1 c Unbleached flour
1 c Brown sugar; packed
1/3 c Cocoa powder; sifted
3/4 ts Baking soda
1/4 ts Salt
1/4 c Margarine; softened
1/3 c Skim milk
2 Egg whites; whipped
Filling: 4 oz Fat-free cream cheese -softened
1/4 c Peanut butter
1 tb Honey
1 tb Skim milk
2 ts Pure vanilla extract

Peanut-Butter-Filled Fudge Cupcakes Directions

Preheat oven to 375.
Prepare 12 muffin cups with cooking spray and flour; set aside.
In a mixing bowl, combine flour, brown sugar, cocoa powder, baking soda, and salt.
In another mixing bowl, combine margarine, 1/3 cup milk, and egg whites.
Mix dry ingredients with wet ingredients just until moistened; set aside.
In a smaller mixing bowl, combine cream cheese, peanut butter, honey, remaining milk, and vanilla extract.
Place 2 tablespoons batter into prepared cups.
Spoon rounded teaspoon of cream cheese mixture into center of each.
Fill cups half full with remaining batter, 1 tablespoon each.
Bake for 20 minutes.