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Peanut Butter Filled Fudge Cupcakes




Source of Recipe


Corner Sweet Shoppe


List of Ingredients




Batter:
1 c unbleached flour
1 c brown sugar packed
1/3 c cocoa powder sifted
3/4 tsp baking soda
1/4 tsp salt
1/4 c reduced fat margarine softened
1/3 c skim milk
2 whole egg whites slightly beaten

Filling:
4 ozs fat-free cream cheese softened
1/4 c reduced fat peanut butter
1 tbsp honey
1 tbsp skim milk
2 tsps pure vanilla extract


Recipe



Preheat oven to 375ºF.
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
another 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.