Peanut Butter Filled Fudge Cupcakes Recipe

Name: Peanut Butter Filled Fudge Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup unbleached flour; 1 cup brown sugar, packed; 1/3 cup cocoa powder, sifted; 3/4 tsp. baking soda; 1/4 tsp. salt; 1/4 cup margarine, softened; 1/3 cup skim milk; 2 egg whites, whipped; 4 oz. fat-free cream cheese, softened; 1/4 cup peanut butter; 1 tbsp. honey; 1 tbsp. skim milk; 2 tsp. pure vanilla extract

Servings: persons

1 cup unbleached flour
1 cup brown sugar, packed
1/3 cup cocoa powder, sifted
3/4 tsp. baking soda
1/4 tsp. salt
1/4 cup margarine, softened
1/3 cup skim milk
2 egg whites, whipped
4 oz. fat-free cream cheese, softened
1/4 cup peanut butter
1 tbsp. honey
1 tbsp. skim milk
2 tsp. pure vanilla extract

1
Preheat oven to 375F.
2
Prepare 12 muffin cups with cooking spray and flour; set aside.
3
In a mixing bowl, combine flour, brown sugar, cocoa powder,baking soda, and salt.
4
In another mixing bowl, combine margarine, 1/3 cup milk, and egg whites.
5
Mix dry ingredients with wet ingredients just until moistened; set aside.
6
In a smaller mixing bowl, combine cream cheese, peanut butter, honey, remaining milk, and vanilla extract.
7
Place 2 tablespoons batter into prepared cups.
8
Spoon rounded teaspoon of cream cheese mixture into center of each.
9
Fill cups half full with remaining batter, 1 tablespoon each.
10
Bake for 20 minutes.

618

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup unbleached flour, 1 cup brown sugar, packed, 1/3 cup cocoa powder, sifted, 3/4 tsp. baking soda, and more.

Yes, Peanut Butter Filled Fudge Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Peanut Butter Filled Fudge Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions