Spooktacular chocolate cupcakes

6 Servings

Ingredients

Quantity Ingredient
2 eggs
2 3 Oz Package cream cheese
Date: Sun, 20 Oct 1996 07:13:09

Directions

2 c all-purpose flour

2 c sugar

¾ c cocoa

1 ts baking soda

1 ts salt

½ ts baking powder

¾ c shortening

¾ c buttermilk

¾ c water

1 ts vanilla extract

: Assorted candies (optional) : Peanut Butter Cream

: Filling:

: sofrened

⅔ c creamy peanut butter

¼ c milk

1 ts vanilla extract

3 c powdered sugar

Heat oven to 350 degrees. Line muffin cups which are 2½" in diameter with paper baking cups.

Stir together dry ingredients in a large bowl. Add shortening, buttermilk, water, eggs and vanilla. Beat on low speed of electric mixer 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Fill muffin cups ⅓ full with batter. Bake for 20 minutes or until wooden pick inserted in center comes out clean. Remove from pan to wire rack. Cool completely.

Prepare Peanut Butter Cream Filling: Beat cream cheese and peanut butter in a large bowl until well blended. Add milk and vanilla; beat well. Gradually add powdered sugar, beating until smooth. Add additional milk, 1 tsp. at a time, until desired consistency.

Place peanut butter cream filling into a pastry bag, fitted with a large star tip. Insert tip into center of cupcakes; pipe filling into cupcake. Remove tip from cake; garnish top with swirl of filling. Decorate with candies if desired. Cover; refrigerate leftover cupcakes. Yields about 3 dozen cupcakes.

Source: Daily Breeze Food Section - October 26, 1994 Recipe By :

~0700

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