Peanut Butter Filled Fudge Cupcakescakes Batter---- 1 cup unbleached flour 1 cup brown sugar -- packed 1/3 cup cocoa powder -- sifted 3/4 teaspoon baking soda 1/4 teaspoon salt 1/4 cup margarine -- softened 1/3 cup skim milk 2 egg whites -- whipped Filling---- 4 oz fat-free cream cheese -- 1 softened 1/4 cup peanut butter 1 tablespoon honey 1 tablespoon skim milk 2 teaspoon pure vanilla extract 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, 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. Recipe By : Homemade Is Better From: Marty Leichtung |
