PEANUT BUTTER LAVA CUPCAKES

1 tablespoon creamy peanut butter (regular, not reduced-fat or natural)

1/3 cup sugar-free chocolate chips

1/4 cup liquid egg

2 tablespoons water

2 tablespoons canola oil

1/4 cup granulated Splenda

1/4 teaspoon baking powder

1/4 teaspoon vanilla

1/2 cup white whole wheat flour

3 tablespoons unsweetened cocoa powder

In a small microwaveable bowl, combine peanut butter and chocolate. Microwave on 30 percent power for 1-1/2 to 2 minutes or until melted and smooth, stirring halfway through cooking. Cover and chill until mixture is the consistency of thick frosting, stirring and checking every 5 to 10 minutes. (This could take from 10 to 25 minutes.) Mixture will set up quickly at the end so watch carefully. Use 2 spoons to drop mixture into 6 mounds on a wax paper-lined baking sheet, using about 2 teaspoons of mixture for each; return to the refrigerator until ready to use.
 

Preheat oven to 350 degrees F. Coat 6 muffin cup tins with cooking spray; set aside. In a bowl, whisk together egg, water, oil, Splenda, baking powder, and vanilla. Add flour and cocoa powder, stirring until smooth. Spoon about 1 tablespoon batter into each muffin tin. Place a chilled peanut butter mound in center of chocolate batter in each muffin tin. Spoon remaining batter over peanut butter mounds.
 

Bake 12 to 14 minutes or until tops spring back when lightly touched. Cool cupcakes in pan on wire rack for 5 minutes. Run a sharp knife around edge of each cupcake. Invert cupcakes onto serving plates. Serve immediately.

Note: This is my diabetic version of a Mr. Foods recipe.

NOTE: This is a dessert and should be treated as such. Do not over-indulge and save for special occasions.