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Peanut Butter Filled Fudge Cupcakes

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Recipe

 

Yield

1 dozen

Prep

20 min

Cook

20 min

Ready

45 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
1 cup unbleached all-purpose flour
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1 cup brown sugar
packed
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cup cocoa powder
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¾ teaspoon baking soda
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¼ teaspoon salt
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¼ cup margarine
softened
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cup milk, skim
2 each egg whites
whipped
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Filling
4 ounces cream cheese
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¼ cup peanut butter
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1 tablespoon honey
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1 tablespoon milk, skim
2 teaspoons vanilla extract
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Ingredients

Amount Measure Ingredient Features
237 ml unbleached all-purpose flour
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237 ml brown sugar
packed
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79 ml cocoa powder
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3.8 ml baking soda
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1.3 ml salt
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59 ml margarine
softened
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79 ml milk, skim
2 each egg whites
whipped
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Filling
115.6 ml/g cream cheese
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59 ml peanut butter
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15 ml honey
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15 ml milk, skim
1E+1 ml vanilla extract
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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 Arrow up button

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Nutrition Facts

Serving Size 130g (4.6 oz)
Amount per Serving
Calories 45761% 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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