Peanut Butter Filled Fudge Cupcakes
Yield
1 dozenPrep
20 minCook
20 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup | unbleached all-purpose flour |
|
| 1 | cup |
brown sugar
packed |
*
|
| ⅓ | cup | cocoa powder |
|
| ¾ | teaspoon | baking soda |
|
| ¼ | teaspoon | salt |
|
| ¼ | cup |
margarine
softened |
|
| ⅓ | cup | milk, skim | |
| 2 | each |
egg whites
whipped |
*
|
| Filling | |||
| 4 | ounces | cream cheese |
|
| ¼ | cup | peanut butter |
|
| 1 | tablespoon | honey |
|
| 1 | tablespoon | milk, skim | |
| 2 | teaspoons | vanilla extract |
|
Trans-fat Free, Good source of fiber
Directions
Preheat oven to 375℉ (190℃).
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, ⅓ 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.
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