Peanut Butter-Filled Fudge
​Cupcakes


2/3 cup brown sugar
1/3 cup milk
2 oz. unsweetened chocolate, cut up
1 and 1/3 cups flour
1 tsp baking soda
½ tsp salt
1/3 cup shortening
2/3 cup brown sugar
1 tsp. vanilla
2 eggs
½ cup milk
3 oz. pkg. cream cheese, softened
1/3 cup smooth peanut butter
1 tbsp honey
1 tbsp milk

In saucepan, combine 2/3 cup brown sugar, 1/3 cup milk and the chocolate.
​Stir over low heat until chocolate melts; cool. Combine flour, soda and salt.
​In large mixing bowl, beat shortening about 30 seconds. Add 2/3 cup brown
​sugar and vanilla; beat until fluffy. Add eggs, one at a time, beating one
​minute ​after each. Add dry ingredients and the ½ cup milk alternately to
​beaten ​mixture; beat after each addition. Stir in chocolate mixture. In mixing
​bowl, combine cream cheese, peanut butter, honey and 1 tbsp. milk; beat
​well.  Line muffin pans with paper-baking cups. Fill cups ¼ full with cake
​batter (about 2 tbsp. each.) Spoon about 1 tsp. cream cheese mixture into the
​center of each; fill cups half full with remaining batter (about 1 tbsp. each.)
​Bake at 375° F for about 20 minutes. Cool; frost as desired.

Makes 24 cupcakes.

Chocolate Sour Cream Frosting:

6 oz. (1 cup) semi-sweet chocolate pieces
¼ cup butter
½ cup sour cream
1 tsp vanilla
¼ tsp salt
2 ½ cups icing sugar

In a saucepan melt chocolate pieces and butter over low heat, stirring
​frequently. Cool about 10 minutes. Stir in sour cream, vanilla and salt.
​Gradually add icing sugar, beating by hand until frosting is smooth and
​of spreading consistency.