Spooktacular Choc Cupcakes w/ Creamy Peanut B

Main Ingredient: Cheese Eggs Peanut Butter
Preparation: Baked Goods
Course: Cakes
Yield:

Spooktacular Choc Cupcakes w/ Creamy Peanut B ingredients

---FILLING---
3 oz (2 pkg) cream cheese; softened
2⁄3 c Creamy peanut butter;
1⁄4 c vanilla extract
3 c Powdered sugar;
---CUPCAKES---
2 c All-purpose flour
2 c Sugar
3⁄4 c Cocoa
1 t Baking soda
1 t Salt
1⁄2 t baking powder
3⁄4 c -Shortening
3⁄4 c buttermilk
-=OR=-
3⁄4 c Sour milk
3⁄4 c water
2 Eggs
1 t vanilla extract
Assorted candies; (optional)

Cooking Spooktacular Choc Cupcakes w/ Creamy Peanut B

1. Heat oven to 350 degrees.
2. Line Muffins cups (2 1/2 in diameter) with paper bake cups.
3. TO MAKING FILLING: Beat cream cheese and peanut butter in large bowl until blended.
4. Add milk and vanilla; beat well.
5. Gradually add powdered sugar, beating until smooth.
6. Add additional milk, 1 ts at time, until desired consistency is reached.
7. TO MAKE CUPCAKES: Stiri together dry ingredients in a large bowl.
8. Add shortening, buttermilk, water, eggs and vanilla.
9. Beat a low speed with an electric mixer 30 seconds, scraping bowl occasionally.
10. Fill muffin cups 1/2 full with batter.
11. Bakei in a 350 degree oven for 20 minutes.
12. Remove from wire rack.
13. Cook completely.
14. 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.
15. Remove tip from cake; garnish top with swirl or filling.
16. Decorate with candies, if desired.
17. Cover; refrigerate liftover cupcakes.
18. NOTE: To sour milk, use 2 1/2 teaspoon white vinegar plus enough milk to make 3/4 cup. Source: The San Diego Union-Tribune Food Section, Oct.