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