From Paulette Vickery's Recipe Collection

Peanut Butter Filled Fudge Cup Cakes

cakes, desserts

1 cup flour
1/3 cup cocoa
3/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup butter
1 cup packed brown sugar
1 teaspoon vanilla
2 each eggs
1/2 cup milk
1 pkg cream cheese, softened, 3oz
1/4 cup chunky peanut butter
1 tablespoon honey
1 tablespoon milk

In medium mixing bowl stir together, flour, cocoa, baking soda, and salt. In large mixing bowl beat butter, brown sugar, and vanilla. Add eggs, and mix thoroughly. Add dry ingredients alternately with 1/2 cup milk. In medium mixing bowl combine, cream cheese, peanut butter, honey, and 1 tablespoon milk. Beat well. Place a scant 2 tablespoons batter in paper bake-cup lined muffin tins. Spoon 1 rounded teaspoon cream cheese peanut butter mixture into center of each. Fill cups half full with remaining batter, placing about 1 tablespoon additional cake batter in each. Bake at 375 degrees, 20 minutes or till done. Cool. Do not frost. Makes 16-18 cup cakes.

Yield: 18 servings