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    Peanut Butter Filled Fudge Cupcakes


    Source of Recipe


    Corner Sweet Shoppe

    List of Ingredients




    Batter:
    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

    Filling:
    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

    Recipe



    Preheat oven to 375F.
    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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