Peanut butter filled chocolate cupcakes — without all the fat

Dear Jeanne: My kids love these, but I doubt it can be made low-fat without harming the flavor. Can you try? Any change would be welcome. Thank you! — Monica R., Provo, Utah

Dear Monica: Chocolate and peanut butter are a favorite combination. These were very good, and I was able to reduce the fat and keep it as the delicious treat that it is.

Chocolate cupcakes with peanut butter filling

1/2 cup cocoa

2 cups boiling water

2 3/4 cups flour

2 teaspoons baking soda

1/2 teaspoon baking powder

1 teaspoon salt

1 cup butter

2 1/2 cups brown sugar

3 eggs

2 teaspoons vanilla

Peanut butter filling:

1/2 package cream cheese

1 cup peanut butter

2 cups powdered sugar

2 teaspoons vanilla

2 tablespoons milk

Chocolate frosting:

1/2 cup (1 stick) butter or margarine

1/2 cup cocoa

1/3 cup milk

1 teaspoon vanilla

1 pound powdered sugar, sifted

1/4 teaspoon salt

Dissolve the cocoa in the boiling water and stir until smooth. Cool. Sift flour, baking soda, baking powder and salt together. Beat butter, brown sugar, eggs and vanilla with an electric mixer at high speed for 2 minutes. Stir in flour mixture alternately with cooled chocolate mixture, beating after each addition until batter is smooth. Beat the filling ingredients together. Place the cupcake batter in cupcake tins, and add a spoonful of the peanut butter filling. Bake at 350 F for about 30 minutes. Cool and frost with chocolate frosting.