Peanut Butter Filled Fudge Cupcakes
Yield
1 dozenPrep
20 minCook
20 minReady
45 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
unbleached all-purpose flour
|
|
| 1 | cup |
brown sugar
packed |
*
|
| ⅓ | cup |
cocoa powder
|
|
| ¾ | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | cup |
margarine
softened |
|
| ⅓ | 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
unbleached all-purpose flour
|
|
| 237 | ml |
brown sugar
packed |
*
|
| 79 | ml |
cocoa powder
|
|
| 3.8 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
| 59 | ml |
margarine
softened |
|
| 79 | ml |
milk, skim
|
|
| 2 | each |
egg whites
whipped |
*
|
| Filling | |||
| 115.6 | ml/g |
cream cheese
|
|
| 59 | ml |
peanut butter
|
|
| 15 | ml |
honey
|
|
| 15 | ml |
milk, skim
|
|
| 1E+1 | ml |
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.
