Skinny Chocolate Peanut Butter Muffin Cakes

1. Preheat oven to 350F and spray a muffin tin with cooking spray.
2. In a medium bowl, mix together the whole wheat pastry flour, cocoa powder, baking powder, baking soda and salt. Set aside.
3. In a large bowl, whisk together the ricotta cheese, eggs, 1 3/4 cups Splenda, 1 teaspoon vanilla extract and almond milk.
4. Slowly fold the dry ingredients into the wet ingredients, followed by the peanut butter chips. Your dough will be very thick and almost like a cake batter. Yum.
5. In a separate small bowl, stir together the cream cheese, peanut butter, remaining 1/4 cup Splenda and remaining ½ teaspoon vanilla extract until well mixed.
6. Using an extra large cookie scoop (or just a plain old spoon), divide the batter evenly among the greased muffins tins, filling almost all the way to the top.
7. Drop ½ tablespoon of the cream cheese/peanut butter mixture on top of each muffins, and gently press it down so it sticks to the batter.
8. Sprinkle with extra peanut butter chips if desired and bake for 15 minutes, until an inserted toothpick comes out clean.
9. Let the muffins cool in the pan for 5 minutes (if you can resist) and then transfer to a cooling rack to finish cooling.
10. Devour!