Peanut Butter Filled Fudge Cupcakes |
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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 12 |
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Only 4 WW points. Ingredients:
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 |
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 |
Directions:
1. Preheat oven to 375.
2. Prepare 12 muffin cups with cooking spray and flour; set aside.
3. In a mixing bowl, combine flour, brown sugar, cocoa powder, baking soda, and salt.
4. In another mixing bowl, combine margarine, 1/3 cup milk, and egg whites.
5. Mix dry ingredients with wet ingredients just until moistened; set aside.
6. In another mixing bowl, combine cream cheese, peanut butter, honey, remaining milk, and vanilla extract.
7. Place 2 tablespoons batter into prepared cups.
8. Spoon rounded teaspoon of cream cheese mixture into center of each.
9. Fill cups half full with remaining batter, one tablespoon each.
10. Bake for 20 minutes.
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