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Peanut Butter Filled Fudge Cupcakes

 

34

Yield

1

dozen

Prep

20

min

Cook

20

min

Ready

45

min

Trans-fat Free, Good source of fiber
 

Ingredients

1 cup unbleached all-purpose flour
1 cup brown sugar
packed
*
cup cocoa powder
¾ teaspoon baking soda
¼ teaspoon salt
¼ cup margarine
softened
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.

 

* not incl. in nutrient facts

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Comments

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?

 

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