LUNCH BOX MINI CAKES

FOR THE FILLING:
1 (3 oz.) package cream cheese, softened
1/4 cup peanut butter
2 tablespoons sugar
1 egg
FOR THE CAKE:
1 cup flour cup
1/2 cup sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup milk
1/4 cup vegetable oil
1/2 teaspoon vanilla

Preheat oven to 350 degrees F. Place 24 Baker’s Choice foil midget bake cups on a cookie sheet; set aside.

In a medium bowl, combine all of the filling ingredients. Beat at medium speed on electric mixer until smooth; set aside.

In a medium bowl, combine flour, sugar, cocoa powder, baking soda and salt. Add milk, oil and vanilla. Beat at medium speed on electric mixer until smooth, about 1 minute.

Spoon cake batter into bake cups, filling 3/4 full. Top each with a heaping teaspoon of filling mixture.

Bake 20 to 25 minutes. Cool.

Makes: 24 mini cakes
From: Recipelink.com
Source: Recipe pamphlet: Bake it Special with Baker's Choice Bake Cups, Reynolds Wrap Kitchens, no dated