Chocolate Peanut Cupcakes
|Neufchatel cheese||2 Ounce|
|Crunchy peanut butter||3 Tablespoon|
|Skim milk||1 Tablespoon|
|Shortening||1⁄3 Cup (5.33 tbs)|
|Firmly packed brown sugar||1⁄2 Cup (8 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Dutch process cocoa/Unsweetened cocoa||3 Tablespoon|
|Baking soda||1 Teaspoon|
|Skim milk||1⁄2 Cup (8 tbs)|
|Vanilla extract||1 Teaspoon|
Combine Neufcharel cheese, peanut butter, honey, and 1 tablespoon skim milk in a small bowl, stirring well; set mixture aside.
Cream shortening in a medium bowl; gradually add brown sugar, beating well.
Add egg, beating well.
Combine flour, cocoa, soda, and salt in a small bowl; add to creamed mixture alternately with 1/2 cup skim milk, beginning and ending with flour mixture.
Mix well after each addition.
Stir in vanilla.
Spoon 1 tablespoon batter into each of 12 paper-lined muffin cups.
Spoon 2 teaspoons peanut butter mixture into each cup.
Fill each two-thirds full with remaining batter.
Bake at 375Â° for 20 minutes.
Remove from pans, and cool completely on wire racks.