Peanut butter filled fudge cupcakes
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Batter---- | ||
| 1 | cup | Unbleached flour |
| 1 | cup | Brown sugar -- packed |
| ⅓ | cup | Cocoa powder -- sifted |
| ¾ | teaspoon | Baking soda |
| ¼ | teaspoon | Salt |
| ¼ | cup | Margarine -- softened |
| ⅓ | cup | Skim milk |
| 2 | Egg whites -- whipped | |
| Filling---- | ||
| 4 | ounces | Fat-free cream cheese -- |
| Softened | ||
| ¼ | cup | Peanut butter |
| 1 | tablespoon | Honey |
| 1 | tablespoon | Skim milk |
| 2 | teaspoons | Pure vanilla extract |
Directions
Preheat oven to 375. 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.
Recipe By : Homemade Is Better From: Marty Leichtung <martyl@...: Tue, 02 Jul 1996 23:09:15 ~0700