PB Cup Cupcakes
1 cup sugar
1 cup buttermilk
1/4 cup canola oil
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
1/3 cup cocoa
1 teaspoon baking soda
6oz. reduced fat cream cheese
2 tablespoons confectioners sugar
4 peanut butter cups, chopped
1/2 teaspoon salt
1 container fluffy white frosting
2 tablespoons peanut butter
In a large bowl, beat the sugar, buttermilk, oil and vanilla until well blended. Combine the flour, cocoa, baking soda and salt in a separate bowl; gradually beat into the sugar mixture until well blended.
For filling, in a small bowl, beat cream cheese and confectioners sugar until light and fluffy. add egg; mix well. stir in candy bars.
Fill 18 paper lined muffin cups 1/3 full with batter. Drop filling by tablespoons into the center of each cup.
Bake at 350 degrees for 20-25 minutes or until a toothpick inserted into the center comes out clean. Cool for 10 minutes before removing from pans. Cool on wire racks.
Beat frosting with peanut butter and salt until light and fluffy. Frost cupcakes and garnish with chocolate sprinkles and peanut butter cups.