Peanut Butter Filled Fudge Cupcakes

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

Preheat oven to 375�F.

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.