Peanut Butter Filled Fudge Cupcakes
Adapted from
Homemade Is Better
12 servings
| Batter: | 1/4 c egg whites, slightly beaten | ||
| 1 c unbleached flour | Filling: | ||
| 1 c light brown sugar, packed | 4 ozs fat-free cream cheese, softened | ||
| 1/3 c cocoa powder, sifted | 1/4 c peanut butter | ||
| 3/4 tsp baking soda | 1 tbsp honey | ||
| 1/4 tsp salt | 1 tbsp fat-free milk | ||
| 1/4 c light margarine, softened | 2 tsps pure vanilla extract | ||
| 1/3 c fat-free milk |
Preheat oven to 375. Prepare 12 muffin cups with cooking spray and flour; set aside. In a mixing bowl, sift together 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.
| Calories | 161 | %CFF | 26 % | |
| Total Fat | 5 g | Saturated Fat | 0.6 mg | |
| Protein | 6 g | Cholesterol | 0.2 g | |
| Carbohydrates | 30 g | Sodium | 222 mg | |
| Sugars | 20 g | Fiber | 1 g | |
|
3.5 WW Points | ||||
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Rated by 4 users (4.0)
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