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Peanut Butter Cheesecake Cupcakes; From: Shannon Johnson
Topic Started: October 16, 2013, 6:29 am (31 Views)
DiRogers
Administrator
Peanut Butter Cheesecake Cupcakes

From: Shannon Johnson


8 ounces cream cheese (room temperature)
1 cup of peanut butter (natural, no sugar, no HFCS)*
1 ½ TBLS sour cream
2 eggs
¾ cup Splenda (or other sweetener to equal ¾ cup sugar)

Mix cream cheese, peanut butter, sour cream and sweetener until smooth, using a wire whip or mixer. Add 2 eggs, one at a time, mixing between each with a wooden spoon.

Add a couple T of dark chocolate chips or dark chocolate chunks (I can't do maltitol, so the sugar free isn't an option for me to consume).

Scoop into foil cupcake liners in a muffin tin and bake for 14- 18 minutes at 375. Sometimes I use crunchy peanut butter
esecake Cupcakes
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