Peanut Butter Filled Fudge Cupcakes
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Ingredients
| 1 cup | unbleached flour | | 1 cup | brown sugar, packed | | 1/3 cup | cocoa powder, sifted | | 3/4 tsp. | baking soda | | 1/4 tsp. | salt | | 1/4 cup | margarine, softened | | 1/3 cup | skim milk | | 2 | egg whites, whipped |
Filling
| 4 oz. | fat-free cream cheese, softened | | 1/4 cup | peanut butter | | 1 tbsp. | honey | | 1 tbsp. | skim milk | | 2 tsp. | pure vanilla extract |
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Instructions
Preheat oven to 375°F. 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, 1/3 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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