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