Peanut Butter Filled Fudge Cupcakes - cooking recipe

Ingredients

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 light margarine, softened
1/3 cup nonfat milk
2 whole egg whites, slightly beaten
Filling
4 ounces fat free cream cheese, softened
1/4 cup reduced-fat peanut butter
1 tablespoon honey
1 tablespoon nonfat milk
2 teaspoons pure vanilla extract

Preparation

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 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, one tablespoon each.
Bake for 20 minutes.