Ingredients for Peanut Butter Filled Fudge Cupcakes
- Unbleached Flour
- ¾ cup packed light brown sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- Light Margarine
- Nonfat Milk
- 2 large egg whites
- Fat Free Cream Cheese
- Reduced Fat Peanut Butter
- 2 tablespoons honey
- Pure Vanilla Extract
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How to Make Peanut Butter Filled Fudge Cupcakes
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease and flour the cups.
- In a large bowl, whisk together 1 ½ cups all-purpose flour, ¾ cup packed light brown sugar, ½ cup unsweetened cocoa powder, 1 teaspoon baking soda, and ½ teaspoon salt.
- In a separate bowl, cream together ½ cup margarine (softened), ⅓ cup milk, and 2 large egg whites until light and fluffy.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- In a small bowl, combine 4 ounces cream cheese (softened), ½ cup creamy peanut butter, 2 tablespoons honey, ⅓ cup milk, and 1 teaspoon vanilla extract. Mix until smooth and creamy.
- Fill each prepared muffin cup about halfway full with the chocolate batter.
- Top each cupcake with a rounded teaspoon of the peanut butter cream cheese mixture.
- Fill the remaining space in each cupcake liner with the chocolate batter (approximately one tablespoon per cupcake).
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely. Frost and enjoy!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
78g
Fat
1g
Carbs
9g
