Whip these up on the weekend, and wrap them individually. Then the kids can grab one as an after school snack. They are great for the lunchbox as well. Enjoy!
1 cup flour
1/3 cup unsweetened cocoa
3/4 tsp baking soda
1/2 tsp salt
1/3 cup shortening
1 cup brown sugar
1 tsp vanilla
1/2 cup milk
3 ounces cream cheese
1/4 cup peanut butter
1 Tbsp honey
1 Tbsp milk
In a mixing bowl, combine flour, cocoa, baking soda and salt. Set aside.
In a second bowl, beat together shortening about 30 seconds. Add brown sugar and vanilla.
Add eggs, beating until well combined.
Add dry ingredients alternately with the milk. Beat until well combined.
In a separate bowl, combine cream cheese, peanut butter, honey and 1 Tbsp milk. Mix well.
Line muffin cups with papers.
Place 2 Tbsp cupcake batter into each cup.
Add 1 tsp filling to center of batter.
Fill cups half way with remaining batter.
Bake 375 for 20 to 25 minutes.
Dust with confectionery sugar if desired.
Makes 18 snack sized cupcakes.