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1
Line 12 standard muffin cups with liners.
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2
Spray insides of liners with cooking spray and set aside.
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3
Preheat oven to 350.
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4
In medium bowl, with mixer, beat together cream cheese, peanut butter, honey, powdered sugar and cream until smooth.
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5
Set aside.
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6
In medium bowl, sift together flour, cocoa, baking soda and salt.
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7
Lightly whisk and set aside.
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8
With mixer on medium, beat together oil and brown sugar until light and lump-free.
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9
Add Egg Beaters and beat until mixed well.
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10
Beat in vanilla until blended.
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11
Add flour mixture in two portions, alternating with milk and vinegar mixture (see note) in one addition until smooth and just blended.
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12
Fill each muffin cup 1/3 full of batter.
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13
Drop a heaping teaspoon of cream cheese and peanut butter mixture into center of each cupcake, gently nudging it into batter.
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14
Continue to fill each cup with more batter until each is nearly full.
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15
Bake in oven until tops spring back when lightly pressed, about 20 minutes.
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16
Do not overbake.
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17
Cool cupcakes completely before frosting.
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18
NOTE: If you don't have buttermilk, stir 1/2 T apple cider vinegar into 1/2 C milk and let sit for 10 minutes before using in the place of buttermilk.
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19
Frosting:.
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20
With mixer on medium-low speed, beat together margarine, cream cheese, peanut butter and vanilla until light and fluffy.
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21
On the lowest speed, add powdered sugar alternately with the whipping cream and beat until smooth.
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22
Frost cooled cupcakes.
