Glimpse of Sonshine: Peanut Butter Filled Fudge Cupcakes

I have been trying to find baked goods to make so that I can stop buying pop-tarts and other high fat/calorie prepared foods that had been purchasing for hubby's snacks at work. While looking through one of my cookbooks, I came across this awesome recipe for a cupcake that actually has a bit of nutritional value to it. They are easy to make. I am even planning on letting my kids have them for a breakfast along with some eggs or yogurt!

Peanut Butter Filled Fudge Cupcakes

1 cup all-purpose flour (1/2 cup whole wheat, 1/2 cup white)
1/3 cup unsweetened cocoa powder
3/4 tsp. baking soda
1/2 tsp. salt
1/3 cup shortening (or butter)
1 cup brown sugar, packed
1 tsp. vanilla
2 eggs
1/2 cup milk

Filling:
3 oz. cream cheese, softened
1/4 cup creamy peanut butter (can use crunchy)
1 TBSP. honey
1 TBSP. milk

In a bowl, stir together flour, cocoa powder, baking soda and salt. In a mixing bowl, beat shortening for about 30 seconds. Add brown sugar and vanilla; beat well. Add eggs, one at a time, beating well after each. Add dry ingredients alternately with 1/2 cup milk, beating well after each addition. In a medium mixing bowl, combine cream cheese, peanut butter, honey, and 1 TBSP. milk; beat well.

Place a scant 2 TBSP of batter in each muffin cup. Spoon about 1 rounded teaspoon cream cheese mixture into center of each; fill cups half full with remaining batter(1 TBSP each muffin cup). Bake in 375° oven for 20 minutes or until done. Cool on wire rack. Makes 16-18 cupcakes.

Notes: I use my small and medium Pampered chef scoops to measure out the batter and the filling for the muffin cups. These can be left unfrosted or frosted. I frosted some of mine with just a can of already made frosting from my pantry stockpile.

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