Spooktacular choc cupcakes w/ creamy peanut butter fillin

3 dozen

Ingredients

Quantity Ingredient
3 ounces (2 pkg) cream cheese; softened
⅔ cup Creamy peanut Butter;
2 cups All-Purpose flour;
2 cups Sugar;
¾ cup Cocoa;
1 teaspoon Baking soda;
1 teaspoon Salt;
½ teaspoon Baking powder;
¾ cup Shortening;
¼ cup Vanilla Extact;
3 cups Powdered sugar;
¾ cup Buttermilk; =OR=-
¾ cup Sour milk
¾ cup Water;
2 Eggs;
1 teaspoon Vanilla extract;
Assorted candies; (optional)

Directions

FILLING

CUPCAKES

Heat oven to 350 degrees. Line Muffins cups (2½" in diameter) with paper bake cups. TO MAKING FILLING: Beat cream cheese and peanut butter in large bowl until blended. Add milk and vanilla; beat well.

Gradually add powdered sugar, beating until smooth. Add additional milk, 1 ts at time, until desired consistency is reached. TO MAKE CUPCAKES: Stir together dry ingredients in a large bowl. Add shortening, buttermilk, water, eggs and vanilla. Beat a low speed with an electric mixer 30 seconds, scraping bowl occasionally. Fill muffin cups ½ full with batter. Bake in a 350 degree oven for 20 minutes. Remove from wire rack. Cook completely. Place peanut butter cream filling into a pastry bag fitted with large star tip. Insert the tip into the center of the on the top of the cupcakes; pipe filling into cake. Remove tip from cake; garnish top with swirl or filling. Decorate with candies, if desired. Cover; refrigerate liftover cupcakes. NOTE: To sour milk, use 2 ½ teaspoon white vinegar plus enough milk to make ¾ cup. Source: The San Diego Union-Tribune Food Section, Oct. 13, 1994 Brought to you and yours via Nancy O'Brion and her Meal-Master. Submitted By NANCY O'BRION On 10-13-94

Related recipes