Peanut Butter Filled Fudge Cupcakes
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Ingredients
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
|
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.
Nutrition Facts
Serving Size 130g (4.6 oz)Amount per Serving
Calories 45761% of calories from fat
% Daily Value *
Total Fat 31g
48%
Saturated Fat 11g
53%
Trans Fat
0g
Cholesterol 32mg
11%
Sodium 578mg
24%
Total Carbohydrate
13g
13%
Dietary Fiber 4g
17%
Sugars g
Protein
24g
Vitamin A 18%
•
Vitamin C 0%
Calcium 8%
•
Iron 17%
* based on a 2,000 calorie diet
How is this calculated?