PEANUT BUTTER FILLED FUDGE CUPCAKES

FOR THE CUPCAKE BATTER:
1 cup unbleached flour
1 cup brown sugar, packed
1/3 cup unsweetened cocoa powder, sifted
3/4 tsp baking soda
1/4 tsp salt
1/4 cup margarine, softened
1/3 cup plus 1 tbsp fat free milk, divided use
2 egg whites, whipped
FOR THE FILLING:
4 oz fat-free cream cheese, softened
1/4 cup peanut butter
1 tbsp honey
1 tbsp fat free milk
2 tsp pure vanilla extract

Preheat oven to 375 degrees F. Prepare 12 muffin cups with cooking spray and flour; set aside.

TO MAKE THE CUPCAKE BATTER:
In a mixing bowl, combine flour, brown sugar, cocoa powder, baking soda, and salt; set aside.

In another mixing bowl, combine margarine, 1/3 cup milk, and egg whites. Mix dry ingredients with wet ingredients just until moistened; set aside.

TO MAKE THE FILLING:
In a smaller mixing bowl, combine cream cheese, peanut butter, honey, remaining 1 tablespoon milk, and vanilla extract.

TO MAKE THE CUPCAKES:
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.

Makes 12 cupcakes
Source: Homemade Is Better