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Cupcakes: Peanut Butter Fudge Filled Cupcakes

Source of Recipe


Internet






List of Ingredients



• 1 cup unbleached all-purpose flour
  
• 1 cup brown sugar, packed
  
• 1/3 cup cocoa powder, sifted
  
• 3/4 teaspoon baking soda
  
• 1/4 teaspoon salt
  
• 1/4 cup reduced fat margarine, softened
  
• 1/3 cup skim milk
  
• 2 egg whites, slightly beaten
  
• Filling:
  
• 4 ounces fat free cream cheese, softened
  
• 1/4 cup reduced fat peanut butter
  
• 1 tablespoon honey
  
• 1 tablespoon skim milk
  
• 2 teaspoons pure vanilla extract
  






Instructions



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