Makes only 6 cupcakes (so be sure and double it-- also I found that the batter didn't quite make enough, so you may want to make an adjustment there.)
2 ounces milk chocolate, chopped (I used chocolate chips)
1 Tbs creamy peanut buter
1/4 c frozen egg product, or 1 egg lighlty beaten
1/4 C sugar or Splenda for baking
2 Tbs canola oil
1/4 tsp baking powder
1/4 tsp vanilla
1.2 C flour
3 Tbs unsweetened cocoa powder
2 Tbs water
For filling: In a msall microwave safe bowl, combine milkd chocolate and peanut butter. Micofwave on 30% power for 1-2 minutes, stirring once half way through cooking. Cover and chill 30-35 minutes or until mixture is the consistencey of thick frosding, stirring every 10 minutes and checking frequently at the nd as mizture sets up quickly. Use two spoons to drop mixture into six mounds on a waxed paper lined baking sheet, using 2 teaspoons of mixture per mound; return to refrigerator until ready to use.
Cupcake: Preheat oven to 350. Grease 6 muffin cups; set aside. In a meduim bowl, whisk together egg, sugar, 2 Tbs water, oil, baking pwoder and vanilla. Add flour and cocoa powder a little at a time, stirring until smooth. Spoon about 1 Tbs of batter into each muffin cup. Set a chilled peanut butter mound in the center of choclate batter in each muffin cup. Spoon remaining batter over peanut butter mounds.
Finishing: Bake 12-14 minute sor until tops spring back when lightly touched. Cool cupcakes in pan on a wire rack 5 minutes. Run a thin sharp knife around the edge of each cupcake. Invert cupcakes onto serving plates. If desired, top with strawberries and sprinkle with powdered sugar. Serve immediately.
(165 calories, 16 grams of carbs, 1 gram fiber)