Peanut Butter Filled Fudge Cupcakes



1 c unbleached flour

1 c brown sugar packed

1/3 c cocoa powder sifted

3/4 tsp baking soda

1/4 tsp salt

1/4 c reduced fat margarine softened

1/3 c skim milk

2 whole egg whites slightly beaten



4 ozs fat-free cream cheese softened

1/4 c reduced fat peanut butter

1 tbsp honey

1 tbsp skim milk

2 tsps pure vanilla extract


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 another 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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