Spooktacular cupcakes

36 servings

Ingredients

Quantity Ingredient
2 cups Flour, all-purpose
2 cups Sugar
¾ cup Cocoa
1 teaspoon Baking soda
1 teaspoon Salt
½ teaspoon Baking powder
¾ cup Shortening
6 ounces Cream cheese, softened
⅔ cup Creamy peanut butter
¼ cup Milk
¾ cup Buttermilk
¾ cup Water
2 eaches Eggs
1 teaspoon Vanilla extract
Peanut Butter Cream Filling (see Below)
Assorted candies (optional)
1 teaspoon Vanilla extract
3 cups Powdered Sugar

Directions

CUPCAKES

PEANUT BUTTER CREAM FILLING

Heat oven to 350 degrees. Line muffin cups with paper liners. Stir together dry ingredients in a large bowl. Add shortening, buttermilk, water, eggs and vanilla. Beat on low speed of electric mixer for 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Fill muffin cups one-half full with batter. Bake in a 350 degree oven for 20 minutes, or until wooden toothpick inserted in center comes out clean. Remove from pan to wire rack. Cook completely. For 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 teaspoon at a time, until filling is desired consistency. Place peanut butter cream filling into pastry bag fitted with large star tip. Insert tip into center of cupcakes; pipe filling into cake. Remove tip from cake; garnish top with swirl of filling. Decorate with candies, if desired. Cover and refrigerate leftover cupcakes.

Calories per serving: Number of Servings: 36 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks:

Submitted By MARY SMITH On 11-29-94

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