Title: Peanut butter filled fudge cupcakes
 Categories: Cake
      Yield: 12 Servings
 
           Batter----
      1 c  Unbleached flour
      1 c  Brown sugar -- packed
    1/3 c  Cocoa powder -- sifted
    3/4 ts Baking soda
    1/4 ts Salt
    1/4 c  Margarine -- softened
    1/3 c  Skim milk
      2    Egg whites -- whipped
           Filling----
      4 oz Fat-free cream cheese --
           Softened
    1/4 c  Peanut butter
      1 tb Honey
      1 tb Skim milk
      2 ts Pure vanilla extract
 
  Preheat oven to 375. 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 a smaller 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.